Yogurt

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package lowfat cream cheese
2 tablespoons white sugar
1 (8 ounce) container lowfat coconut flavored yogurt
1 1/2 cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

2/3 cup white 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 (8 ounce) container plain yogurt
1/2 cup raisins
TOPPING:
1/2 cup walnuts, chopped
1/3 cup packed brown sugar
2 teaspoons ground cinnamon

3 cups plain yogurt
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced garlic

1 cup plain yogurt
1 cup sour cream
1 teaspoon white vinegar
1/2 teaspoon lemon juice
1 small cucumber – peeled, seeded, and finely chopped
1 green onion
1 garlic clove, minced
1/4 cup crumbled feta cheese
1/2 teaspoon oregano
1/4 teaspoon lemon zest
salt and pepper to taste

3 cups all-purpose flour
2 cups whole wheat flour
2 tablespoons white sugar
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 cup ice water
2 tablespoons honey
1 1/4 cups plain yogurt

1 pint fresh blueberries
1 pint fresh boysenberries
1/2 pint fresh strawberries
1 tablespoon all-purpose flour
1 egg white
1 1/2 teaspoons butter
1 tablespoon lemon juice
1/2 cup white sugar

16 cups plain yogurt
1 teaspoon salt, or to taste
1/4 cup olive oil