Yogurt

2 pints strawberries
2 cups plain yogurt
1/2 cup orange juice
1/2 cup white sugar
1/2 cup water
1/8 teaspoon ground cardamom

2 1/2 cups elbow macaroni

1 medium red or green bell pepper, chopped
1 medium onion, diced
2 carrots, peeled and finely chopped
1 cup pineapple chunks, drained, 2 tablespoons of juice reserved
3 cups finely shredded cabbage
1/2 teaspoon garlic powder

1 tablespoon Dijon-style mustard
2 teaspoons apple cider vinegar
1 tablespoon canola oil
1 teaspoon white pepper
1 tablespoon white sugar
1 cup cherry-flavored yogurt
salt and pepper to taste

1/2 cup fresh shredded coconut
8 maraschino cherries for garnish (optional)

2 avocados – peeled, pitted and pureed
2 eggs, beaten
1 (8 ounce) container lemon flavored yogurt
1 (8 ounce) package shredded Mexican-style cheese
1 cup self-rising corn meal mix
1 tablespoon white sugar
1 teaspoon ground cinnamon

1 large grapefruit
1/4 cup 100% apricot fruit spread
1/4 cup reduced-sugar orange marmalade
1/4 teaspoon almond extract
2 cups reduced-fat lemon yogurt
1/2 cup sliced almonds, toasted, divided
Assorted fresh fruit

1 1/2 cups frozen strawberries
1 1/2 cups frozen diced watermelon
1/4 cup cream
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon white sugar (optional)
1/4 teaspoon vanilla extract

2 cups plain yogurt
3 tablespoons garam masala
2 pounds boneless, skinless chicken breasts
6 pita breads

2 cups sliced fresh strawberries
1 medium apple, diced
1 cup seedless green grapes, halved
1/2 cup thinly sliced celery
1/4 cup raisins
1/2 cup strawberry yogurt
2 tablespoons sunflower seeds
Lettuce Leaves

3/4 cup brown sugar
1 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 (6 ounce) container nonfat plain yogurt
1 teaspoon vanilla
6 large apples – peeled, cored and chopped
1 1/2 cups chopped walnuts
1 cup dried cranberries
1/4 cup chopped walnuts

2 1/2 cups whole wheat flour
2 cups pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups peanut butter
1 1/2 cups honey
3 tablespoons plain yogurt
1/2 cup peanut butter

3 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon ground cayenne pepper
6 medium potatoes, peeled and diced
2 cups water
1 cup yogurt
2/3 cup frozen green peas