Recipes

1/2 cup orange juice
1 banana, frozen and chunked
1 peach, peeled and sliced
1/2 cup honeydew melon, cubed
1 (8 ounce) container orange yogurt
1 teaspoon white sugar
1/2 cup ice

2 cups plain whole milk yogurt
1 cup milk
3 mangoes – peeled, seeded, and chopped
4 teaspoons white sugar, or to taste
1/8 teaspoon ground cardamom

1 cup plain or orange yogurt
2 tablespoons honey
1 teaspoon salt
1/8 teaspoon pepper
2 large red apples, chopped
1 (11 ounce) can mandarin oranges, drained
2 celery ribs, finely chopped
2 medium carrots, shredded
1 cup dry roasted peanuts
Lettuce Leaves

1 cup fresh broccoli florets
1 cup fresh cauliflowerets
3 tablespoons sliced celery
2 tablespoons finely chopped onion
1 hard-cooked egg, chopped
1/3 cup prepared Italian salad dressing
2 tablespoons plain yogurt
2 1/2 teaspoons Italian salad dressing mix
2 teaspoons lemon juice

4 ounces fat-free cream cheese, softened
1 cup nonfat lemon yogurt
2 cups skim milk
1 (3.4 ounce) package instant lemon pudding mix
2 teaspoons grated lemon peel
2 1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 (10 inch) prepared angel food cake

2 cups canned pumpkin puree
2 tablespoons butter
2 eggs, lightly beaten
4 egg whites, lightly beaten
1/2 cup brown sugar
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup low-fat plain yogurt
2 cups dry polenta

1 cup frozen mixed berries (such as Europe’s Best(r) 4-Field Berry Mix)
2 tablespoons maple syrup
1 cup whole wheat flour
1/2 cup quinoa flour
2 teaspoons baking powder
1 tablespoon ground cinnamon
2 tablespoons SPLENDA(r) Granular (optional)
1 cup milk
1 egg, beaten
1 cup vanilla yogurt

2 cups flaked sweetened coconut

1 (3.5 ounce) package instant coconut cream pudding mix
1 (14 ounce) can coconut milk
1 (18.25 ounce) package white cake mix
1 cup vanilla yogurt
1/4 cup vegetable oil
3 eggs
1/2 cup flaked sweetened coconut

Frosting:
1 (8 ounce) package cream cheese, at room temperature
1 cup confectioners’ sugar, or to taste
2 tablespoons milk
1 teaspoon vanilla extract

3/4 cup walnuts
5 medium beets, thoroughly washed
1 tablespoon butter
2 cups plain yogurt
1 minced hot green chile peppers
2 tablespoons chopped fresh cilantro
salt to taste
3 tablespoons chopped fresh cilantro
1 red chili pepper, minced

1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons brandy
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried marjoram
1/8 teaspoon ground dried thyme
1/8 teaspoon ground dried rosemary
1/8 teaspoon dried oregano
1 pound boneless lamb shoulder, cut into 1-inch cubes

1 cup plain yogurt
1/2 cucumber, shredded
1 clove garlic, minced
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon ground black pepper
4 (10 inch) bamboo skewers, soaked in water for 20 minutes

8 pocket bread rounds
1 tomato, sliced
1/2 red onion, thinly sliced
1 cup shredded lettuce
1/2 cup crumbled feta cheese (optional)