Yogurt

3 cups biscuit/baking mix
3/4 cup sugar
2 eggs, beaten
1 cup plain yogurt
1/4 cup orange juice
1/4 cup vegetable oil
1 1/2 teaspoons almond extract
2 cups fresh or frozen cranberries
3/4 cup chopped dried apricots
1/2 cup chopped almonds
GLAZE:
1 cup confectioners’ sugar
4 teaspoons orange juice
1/2 teaspoon vanilla extract

1/2 cup reduced-fat mayonnaise
1 (8 ounce) container fat-free plain yogurt
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

1/3 cup vanilla low-fat yogurt
1 1/2 tablespoons lime juice
1 1/2 tablespoons mango chutney
1 tablespoon seasoned rice vinegar
1 teaspoon honey
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground paprika

1 teaspoon olive oil
4 skinless, boneless chicken breast halves – cut into strips
2 teaspoons grated fresh ginger
1 clove garlic, peeled and minced
1 1/2 cups peeled, seeded and chopped mango
1 cup sliced red bell pepper
1/3 cup chopped green onion
8 cups torn romaine lettuce

2 large eggplants
1/4 cup lemon juice
1 pinch salt
1 tablespoon olive oil
1 cup plain yogurt
1/4 cup tahini
1/2 teaspoon teriyaki sauce
1 clove crushed garlic

1 (16 ounce) container vanilla yogurt
1 cup sweetened, flaked coconut
1/4 cup coconut milk
2 pineapples, peeled, cored, and cut into 1-inch chunks
3 bananas, peeled and sliced

1 1/2 tablespoons butter or margarine
1 medium onion, finely chopped
2 teaspoons all-purpose flour
1/3 teaspoon salt
1/4 teaspoon dried tarragon
1 pinch ground nutmeg
1 pinch cayenne pepper
1 (16 ounce) package frozen chopped spinach, thawed
2 cups chicken broth
3/4 cup plain yogurt
2 slices lemon, cut in half for garnish