YOGURT AND BANANA DRESSING -- Blend ripe banana, plain yogurt, freshly grated orange rind, some orange juice and cinnamon. Chill and toss with fresh fruit salads.

YOGURT AND BERRY SOUP -- Whisk together fresh orange juice, yogurt, honey to taste, fresh lemon or lime juice, and dash of cinnamon or nutmeg. Chill and serve on top of fresh blueberries, raspberries or strawberries; garnish with fresh mint.

YOGURT AND CARROT SOUP -- Sauté onions and garlic, add mustard seeds, cayenne, cumin, cinnamon, ginger, turmeric, and salt to taste. Add sliced carrots and lemon juice, stirring for a few more minutes, then add water or broth and simmer until carrots are tender. Puree in blender, adding more water. Return to skillet and whisk in plain yogurt and honey and heat. Season with black pepper, more cayenne and salt as desired.

YOGURT AND CUCUMBER SOUP -- Puree together four cups peeled, chopped, seeded cucumber, two cups water, two cups plain yogurt, clove of garlic, fresh mint leaves, tablespoon of honey, two teaspoons of salt and half teaspoon dill weed. Garnish with chopped scallions or chives.

YOGURT AND SHRIMP SOUP -- Cook peeled shrimp with bay leaf then let cool, saving water. Boil reserved shrimp shells in shrimp water for ten minutes to make broth. Strain and cool. Whisk together cold plain yogurt, some of the strained cooking liquid, and Dijon-style mustard, salt and pepper to taste. Stir in chopped shrimp and peeled, chopped cucumber. Chill soup, covered, for at least 20 minutes. Garnish with shrimp halves.

YOGURT AND TOMATO CHEESE-- Make yogurt cheese by letting four cups of plain yogurt drain in paper towel lined strainer overnight. Combine the yogurt cheese with minced garlic, chives and dill and fold in chopped tomatoes. Serve as spread or filling for omelet.

YOGURT, COCONUT AND DATES -- Stir together vanilla flavored yogurt, chopped pitted dates, chopped toasted walnuts and sweetened flaked coconut. Serve as topping for pancakes.

YOGURT DILL DRESSING -- Blend Dijon mustard, white wine vinegar or fresh lemon juice, white pepper and salt to taste; add half and half sour cream or cottage cheese and yogurt, and fresh snipped dill. Blend in peeled, coarsely grated cucumber.

YOGURT PIE -- Blend softened cream cheese, firm yogurt, honey, and vanilla, lemon, lime or orange rind to taste. Spread in graham cracker crust, top with some reserved crumbs and chill at least four hours

YOGURT PUDDING -- Whisk together cup of plain yogurt, half cup fresh lemon juice, half cup sweetened condensed milk and couple teaspoons freshly grated lemon rind. chill at least four hours or overnight. Served garnished with lemon slices and cinnamon.

YOGURT STUFFED POTATOES -- Blend chopped scallions, chopped mint, dried dill, plain yogurt, and pulp from steamed or baked potatoes. Fill potato shells and garnish with paprika.

YOGURT VEGETABLE SAUCE -- Sauté chopped onions and minced hot chilies; stir in ground cumin and coriander seeds, then add chopped tomato and flour to thicken. Stir in plain yogurt and heat (don't boil); add sat and pepper to taste. Good over baked potatoes and steamed vegetables.

YOGURT-FRUIT COMBINATIONS -- Plain yogurt, fresh peach slices, fresh strawberries, mashed ripe banana and honey and vanilla extract to taste. --Plain or lemon yogurt, blueberries, cherries and maple syrup or honey and vanilla extract to taste. --Plain or vanilla yogurt, grated apples, chopped toasted almonds, raisins, sunflower seeds, maple syrup and cinnamon and nutmeg to taste. --Plain or vanilla yogurt, mango cubes, ground cardamom, and maple syrup to sweeten, topped with finely chopped pistachios and mint leaves.