Yogurt

1/4 cup peanut butter
1/4 cup light corn syrup
2 cups Kellogg’s(r) Cocoa Krispies(r) cereal
1 quart strawberry-flavored frozen yogurt or ice cream softened
Chocolate syrup (optional)
Sliced strawberries for garnish (optional)

1 1/4 cups water
3/4 cup liquid egg substitute
1/4 cup plain nonfat yogurt
1 tablespoon grated lemon peel
1 (18.25 ounce) package light yellow cake mix
1/2 cup confectioners’ sugar
3 teaspoons lemon juice
2 cups sliced strawberries

7 cups water
2 onions, chopped
1 tablespoon chopped garlic
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 teaspoons garam masala
1 pinch salt and ground black pepper to taste
2 cups cooking oil
2 cups lamb meat, cut into small pieces
1 large eggplant, cut into 3/4-inch slices
2 zucchini, cut into 1/4-inch slices
1 cup broccoli
1 cup cauliflower
1 1/2 cups jasmine rice
1 (16 ounce) container plain yogurt

5 cups cubed angelfood cake
1 (8 ounce) container vanilla yogurt
1 cup whipped topping, divided
3 cups sliced fresh strawberries
1 tablespoon flaked coconut, toasted

2 1/4 cups sifted all-purpose flour
1 1/4 cups sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 cup CRISCO(r) Shortening
1 (8 ounce) container lemon yogurt
3 eggs

Lemon Glaze
1 lemon, juiced
1 cup Confectioners’ sugar

1/2 cup sour cream
1/2 cup plain low-fat yogurt
1/2 cup cucumber, peeled, grated and squeezed as dry as possible
2 teaspoons red or rice wine vinegar
2 garlic cloves, minced
1/2 teaspoon Salt and pepper, to taste
4 large pitas
2 tablespoons olive oil
1 large onion, peeled, halved and cut into chunky wedges
3 cups leftover roast turkey, pulled into bite-sized pieces
1 teaspoon oregano
1 1/2 cups shredded lettuce (preferably romaine)
1 cup cherry tomatoes, halved and lightly salted