Yogurt

2 ripe mangoes, peeled, pitted, and diced
1 cup fat-free plain yogurt
8 cubes ice
2/3 cup nonfat milk
1/4 teaspoon ground cardamom (optional)
1/2 cup granular sucrolose sweetener (such as Splenda(r)), or to taste

1/4 cup reduced-fat mayonnaise
1/4 cup fat-free plain yogurt
2 tablespoons orange juice
2 teaspoons honey
1 teaspoon grated orange peel
1/4 teaspoon salt
1 dash white pepper

1/2 cup packed brown sugar
2 tablespoons lemon juice, divided
1 tablespoon butter or margarine
1/2 cup pecan halves
2 medium firm bananas. sliced
CAKE:
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter or margarine
1 cup plain yogurt
2 eggs, beaten
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
Whipped cream

3/4 cup plain fat-free yogurt
3 tablespoons minced chives
2 tablespoons reduced-fat mayonnaise
1 tablespoon snipped fresh dill
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon white pepper
Assorted fresh vegetables

1 1/2 cups packed light brown sugar
3/4 cup all-purpose flour
1/2 cup butter, chilled and diced
2 teaspoons ground cinnamon
1 cup chopped walnuts

3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 cup butter, room temperature
1 1/2 cups white sugar
3 eggs
2 teaspoons vanilla extract
16 ounces plain low-fat yogurt
2 Granny Smith apples – peeled, cored and finely diced

1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 stalks celery, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 (8 ounce) container nonfat lemon yogurt