Yogurt

1 1/2 cups pearl barley
4 1/2 cups water
1 tablespoon canola oil
1 red onion, thinly sliced
3/4 cup dried apricots, sliced
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 cup plain low-fat yogurt
2 tablespoons honey
1 lemon, juiced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 pinch ground nutmeg

1 cup fat-free plain yogurt
1/2 cup reduced-fat mayonnaise
1/2 cup fat-free sour cream
4 green onions, chopped
3 tablespoons bacon bits
1 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon prepared horseradish, or to taste
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper, or to taste
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon sea salt
1/4 teaspoon dried dill weed

3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain yogurt

1 cup sour cream
1/2 cup white sugar
1/2 cup plain yogurt
1 teaspoon vanilla extract
3 tablespoons brandy-based orange liqueur (such as Grand Marnier(r))
2 cups whipping cream
2 cups fresh strawberries, cleaned, hulled and sliced

1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese

1 cup sweet rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
2 eggs, beaten
1 1/4 cups soy yogurt
1/4 cup rice milk
2 tablespoons vegetable oil