Yogurt

2 mangos – peeled, seeded and diced
2 cups plain yogurt
1/2 cup white sugar
1 cup ice

1 roasted red bell pepper
1 clove garlic, minced
8 ounces feta cheese
1/4 cup plain yogurt
1 pinch cayenne pepper, or to taste

1 (1 ounce) package instant sugar-free pistachio pudding mix
1 (8 ounce) container plain low-fat yogurt
1 (8 ounce) container vanilla low-fat yogurt
1 (8 ounce) can unsweetened crushed pineapple, undrained
1 cup frozen whipped topping, thawed

1 cup jasmine rice
2 cups water
1 tablespoon ghee (clarified butter)
1 dried red chile pepper, broken in half (optional)
1 teaspoon black mustard seeds
1/2 teaspoon ground turmeric
4 fresh curry leaves
1 pinch asafoetida powder (optional)
1/4 cup milk
1 cup plain yogurt
salt to taste

1 pound fresh asparagus spears, trimmed
1 (8 ounce) container low-fat raspberry yogurt
1/2 lemon, juiced

2/3 cup sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt
1/2 cup raisins
TOPPING:
1/2 cup walnuts, chopped
1/3 cup packed brown sugar
2 teaspoons ground cinnamon