1 (18.25 ounce) package devil's food cake mix
1/2 cup baking cocoa
2 egg whites
1 egg
1 1/3 cups water
1 cup reduced-fat plain yogurt
1 1/2 teaspoons confectioners' sugar

1 cup water
1/4 cup butter (no substitutes)
1 cup all-purpose flour
4 eggs
FILLING:
1/4 cup sugar
1 1/2 tablespoons cornstarch
1 (5 ounce) can evaporated milk
1 cup vanilla yogurt
1 1/2 teaspoons lemon extract
1/4 teaspoon butter flavored extract
1 cup sliced fresh strawberries
1/2 teaspoon confectioners' sugar

1 cup semolina flour
1 1/2 teaspoons baking powder
1/2 cup white sugar
1/2 cup chopped almonds
1/2 cup plain yogurt
1/2 cup vegetable oil
1 tablespoon rose water
25 blanched almond halves for garnish

1 cup water
2 cups white sugar
1 teaspoon rose water
1 teaspoon lemon juice

1 (16 ounce) container Greek yogurt
1/2 English cucumber
2 tablespoons roasted garlic puree
2 tablespoons lemon juice
10 fresh mint leaves, chopped
2 tablespoons olive oil
salt to taste

1 1/4 cups whole wheat flour
2 cups all-purpose flour
1/2 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
2/3 cup plain yogurt
1 cup milk
1 tablespoon mayonnaise

1/2 cup milk
3 tablespoons prepared brown mustard
1/2 cup quick cooking oats
1 tablespoon dried sage
1 tablespoon dried rosemary
2 (6 ounce) fillets turkey breast
1 (6 ounce) container fat-free plain yogurt
1 tablespoon whole grain mustard
salt and ground black pepper to taste

1 cup plain yogurt
1/4 teaspoon salt
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh parsley
3 slices whole wheat bread
3 eggs, beaten
1 tablespoon Worcestershire sauce
1 1/2 cups dried bread crumbs
1 cup French-fried onions
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1/2 teaspoon ground cumin
1/2 teaspoon coarsely crushed coriander seed
4 tablespoons chopped fresh parsley
1 jalapeno pepper, seeded and minced
2 pounds ground beef
3 cups vegetable oil for frying

1 pound salmon fillet
1 tablespoon olive or canola oil
1 cup plain yogurt
1/4 cup chopped green onions
1 tablespoon minced fresh tarragon
1 tablespoon mayonnaise
2 teaspoons lime juice
1/2 teaspoon hot pepper sauce

4 cups plain lowfat yogurt
1/2 cup milk
sugar to taste
1 tablespoon strawberry flavored milk powder
1 cup fresh strawberries

4 ounces bow tie pasta
1/2 cup nonfat plain yogurt
1 tablespoon Dijon-style prepared mustard
1/2 teaspoon salt
1 green chile pepper, chopped
4 medium tomato - peeled, seeded and chopped
2 green onions, sliced
1 clove crushed garlic