2 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/4 cup warm milk
1/4 cup plain yogurt, room temperature
4 tablespoons melted butter
3 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon poppy seeds
Recipe For Left Bank Apple Salad
3 Granny Smith apples, cored and chopped
1 tablespoon lemon juice
1/3 cup diced celery
3/4 cup red seedless grapes, halved
1/4 cup coarsely chopped walnuts
1 (8 ounce) container low-fat peach yogurt
Strawberry Soup I Recipe
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
Recipe For Macaroni Coleslaw
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)
Avocado Cheese Cake Recipe
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
Recipe For Fruity Dip
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