Yogurt

3/4 pound skinless, boneless chicken breast halves
1/2 cup reduced-fat plain yogurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 cups fresh baby spinach
1/2 cup chopped seeded cucumber
2 green onions, sliced
4 (6-inch) pita breads, halved

2 1/2 cups basmati rice
1/4 cup cooking oil
8 whole cloves
4 black cardamom pods
4 cinnamon sticks
4 large onions, sliced thin
1 tablespoon garlic paste
1 tablespoon ginger paste
1/4 cup chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
1 pound lamb chops
salt to taste
3 tomatoes, chopped
4 green chile peppers, halved lengthwise
2 teaspoons ground red pepper
2 tablespoons plain yogurt
2 tablespoons lemon juice
7 1/2 cups water
1 teaspoon salt
1 tablespoon vegetable oil
1 onion, sliced
1/2 teaspoon saffron
2 tablespoons warm milk

3/4 cup boiling water
1 (3 ounce) package lemon flavored gelatin mix
1 (8 ounce) container low-fat lemon yogurt
1/2 cup creamy salad dressing (e.g. Miracle Whip)
1 cup frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 tablespoons raspberry preserves, heated

1/2 cup sugar
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 (15 ounce) can sliced peaches, undrained
3 cups sliced rhubarb, fresh or frozen
1 teaspoon vanilla extract
DOUGH:
1 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter
1 cup plain yogurt
1 teaspoon vanilla extract

1 (20 ounce) can crushed pineapples in juice, chilled
1 (16.5 ounce) can blueberries or blackberries in light syrup, chilled and drained
1 1/2 cups small ice cubes
1 (6 ounce) container low-fat lemon or vanilla yogurt

1 (1 pound) sweet potato
2 cups rolled oats
2 tablespoons olive oil (optional)
1 tablespoon dark molasses (optional)
4 eggs
1 egg white
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 cup plain yogurt