Yogurt

FOR THE CRUST
1 cup graham cracker crumbs
3/4 cup flax seed meal
3/4 cup finely ground almonds (almond meal)
1/4 cup melted butter

1/2 pound cooked shrimp (tails removed), cut in bite-sized pieces
2 seedless oranges (in slices or chunks)
2 cups small broccoli florets, crisp-cooked
1/4 cup chopped fresh mint leaves
1/4 cup sliced almonds
1 (6 ounce) container fat-free Key lime yogurt
2 tablespoons fresh lime juice
Salt and pepper, to taste

2 cups all-purpose flour
3/4 cup white sugar
1/4 cup poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup lemon flavored yogurt
1/4 cup vegetable oil
1 tablespoon grated lemon zest
1/3 cup lemon juice
3 tablespoons white sugar

1/2 cup plain yogurt
1 1/2 cups all-purpose flour
1 cup white sugar
1/2 cup vegetable oil
3 eggs
1/4 (.25 ounce) package active dry yeast
1/4 cup confectioners’ sugar for dusting

2 ripe bananas, mashed
1/2 cup whole wheat flour
1/4 cup wheat bran
1/4 cup rolled oats
1/2 cup packed brown sugar
1/2 cup low-fat plain yogurt
1/8 cup real maple syrup
2 egg whites
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup raisins

2 pounds bananas, peeled and diced
1 lemon, juiced
1/2 cup pineapple juice
1 cup plain yogurt
1 cup vanilla ice cream
1/4 cup dark rum
2 cups canned coconut milk
1/4 cup sliced almonds, toasted