Dressing 1

• ½ cup yogurt
• 1 avocado
• ½ clove garlic, mashed fine
• 1 teaspoon lemon juice, or to taste

Mash avocado in small bowl, add other ingredients and beat until thick consistency. Serve over crisp lettuce.

Dressing 2

• 1 cup yogurt
• Juice of 1 lemon
• Sugar to taste

Dressing 3

• ½ cup yogurt
• ½ cup mayonnaise
• Juice of ½ lemon or a little vinegar
• Sugar, to taste

Dressing 4

• ½ cup yogurt
• ½ cup mayonnaise
• Juice of ½ lemon or a little vinegar
• Sugar, to taste
• 1 tablespoon ketchup or chili sauce

Yogurt dressings for reducers

• ½ cup yogurt
• ½ cup tomato juice (or less depending on thickness desired)
• Lemon juice, a few drops

Combine yogurt, a little honey, a pitch of salt and a little lemon juice. Beat all the ingredients together. Serve with any raw or cooked vegetable salad. Vary by including chopped green olives, watercress, chives, dill, parsley.

Note: Minced garlic – let your taste determine the amount - will add a pleasant flavor to your dressings.

Cole slaw 1

• 1 cup yogurt
• ¼ cup vinegar
• ½ cup mayonnaise
• 3 cups cabbage, shredded
• 2 medium beets, canned or cooked
• Sugar, salt and pepper to taste

Place cabbage in large bowl, add vinegar, and sprinkle with sugar. Let stand for a while. Add chopped beets, salt and pepper. Mix yogurt with mayonnaise and blend in with other ingredients. Chill thoroughly before serving.

Cole slaw 2

• 1 cup yogurt
• ¼ cup mayonnaise
• 2 tablespoons vinegar or lemon juice
• 3 cups cabbage
• 1 carrot, grated
• Sugar to taste
• 1/8 teaspoon salt

Wash cabbage; place in refrigerator until crisp; shred; grate carrot. Combine yogurt, mayonnaise, sugar, salt and vinegar or lemon juice. Mix thoroughly with cabbage and carrot.

Cole slaw 3

• 1 cup yogurt
• ¼ cup mayonnaise
• 1 cup vinegar
• 3 cups washed, crisp, shredded cabbage
• 1 ½ cups beets, diced (cooked or canned)
• ½ bell pepper, cut fine
• Sugar, salt and pepper to taste

Mix cabbage, beets and bell pepper together; add sugar, salt and pepper to taste. Blend well yogurt, mayonnaise and vinegar; pour over cabbage mixture. Serve immediately if you like the cabbage crisp, or allow to sand in refrigerator for a while to soften.

• 1¼ cups flour
• 1 teaspoon sugar
• ½ teaspoon salt
• Pinch of baking powder
• 1 teaspoon baking soda
• 2 egg yolks, beaten
• 2 egg whites, beaten until stiff but not dry
• 2 tablespoons melted butter
• 1 cup yogurt

Sift dry ingredients. Blend together egg yolks and yogurt, mix well; add to dry ingredients, add butter and mix together lightly. Fold in egg whites. Bake on hot greased griddles or heavy pan. Serve with syrup, honey or jelly.