Mix the yogurt together with the Chambord and the brown sugar.

Layer in a clear, stemmed glass with yogurt, raspberries, yogurt, raspberries.

Garnish with mint leaf and cool whip.

Mix the fruit together and cover with the honey and chopped mint; marinate for 20 minutes in the refrigerator. Assemble the kabobs by alternating the fruit on the lemon grass sticks. Grill over medium heat for 2 minutes on each side.

Serve with Greek yogurt in individual bowls for dipping. Garnish yogurt with mint leaf.

In a large mixing bowl combine the first seven ingredients and set aside. Pour soymilk and protein powder into a blender and mix for 30 seconds then pour into a medium bowl. To the protein mixture add yogurt, pumpkin, melted butter and egg whites and mix well. Combine the liquid mixture with the dry ingredients in the large bowl and stir until just moist. It is important not to over mix the pancake batter.

Set range at medium low heat and begin to prepare ginger spread by chopping candied ginger. Next, add diced ginger to butter, mix well and set aside.

Spray heated griddle or large skillet with cooking spray. Place pancake batter onto heated griddle, using ¼ cup of batter for each pancake. Let each pancake cook for 2 to 3 minutes per side. Spread lightly with ginger butter and ½ tbsp. of syrup per cake.
Makes approximately 6-8 cakes.

Salt and pepper both sides of the chicken and set aside. In a bowl whisk together the yogurt, salt and pepper, ½ tsp garlic powder, ½ tsp cumin, 1 tsp dried parsley, and ½ the juice of the lemon. Place the chicken in a re-sealable bag and pour the Greek yogurt mixture on it. Then massage the yogurt into the chicken and allow to marinate in the refrigerator for a half an hour to an hour. Meanwhile in a pie dish add the whole wheat bread crumbs and remaining garlic powder, parsley, cumin, more salt and pepper and 1 tsp of lemon zest. Stir the mixture with a fork to combine. Pre-heat the oven to 350 F. When chicken is done marinating coat one piece at a time into the bread crumb mixture and coat both sides; repeat until all pieces of chicken are coated in bread crumbs. Pre-heat a skillet with extra virgin olive oil to medium high and sauté chicken breast on one side, flip after two minutes or until golden brown crust has formed. Place pan with chicken in the oven to finish the cooking process, 5-10 minutes depending on how thick your piece of chicken is. When thoroughly cooked remove from oven and squeeze the rest of the lemon on top of the warm chicken to serve.
* This dish would also be delicious with a white flaky fish; such as halibut or grouper
*Extra yogurt mixture (as long as it did not touch the chicken) can also be used as a dipping sauce for the chicken.

Pre-heat oven to 350 F. In a large bowl combine flour, baking soda, salt, cinnamon, and sugar. In a medium sized bowl combine egg replacer (follow given instructions), soymilk, oil, and vanilla; whisk all ingredients to combine. Add the liquid ingredients to the dry ingredients and stir to combine (be careful not to over beat your cupcakes!). Add the pineapple (with liquid, although there should not be a lot), carrots, golden raisins (omitting their reconstituting liquid), and walnuts. Combine all ingredients. Line a muffin tin with liners or grease the muffin tin and fill each up almost to the top. Bake in the oven for 20 minutes for medium sized cupcakes, or until golden brown on top and cooked through in the middle. Remove the cupcakes from the pan and allow to cool on a wire rack. Makes about 24 medium sized cupcakes.

2 days before making the cupcakes or frosting place the two 8oz containers of Greek yogurt in cheese cloth set in a strainer over a bowl and refrigerate. After two days the yogurt will have strained out most of the liquid and will be a very thick, cream cheese like consistency. This step is extremely important, without it your frosting will be runny and not hold up on the cupcakes.
Bring cream cheese and yogurt to room temperature and place in the bowl of a mixer. Add the powdered sugar, salt and vanilla and whip until light and fluffy (the longer you whip it the lighter and fluffier it will be!). Frost cooled cupcakes with your healthy, low calorie cream cheese frosting.
*** This healthy dessert is sure to fool anyone with their moist, rich and creamy texture. The frosting truly makes these cupcakes irresistible!

Pre-heat oven to 350 F. Dice the onion and sauté with extra virgin olive oil over medium heat for one minute then add the garlic and continue to cook until the onion and garlic are soft and translucent. In a medium sized mixing bowl combine the yogurt, cream cheese, salt, pepper, lemon juice, mozzarella, and most of the parmesan cheese. Dice the artichoke hearts into bite sized pieces and add to the yogurt mixture along with the cooked onions, garlic, and spinach. Combine all ingredients thoroughly and add to a greased 8 inch pie pan. Top the dip with the remaining pieces of shaved parmesan. Bake for 20 minutes or until the cheese on top has melted and the dip is bubbling. Serve warm with crackers, pita wedges and crudités

In a heat proof bowl add the warm rum and raisins; set the mixture aside to allow the raisins to reconstitute. Meanwhile, in a slow cooker add the yogurt, soymilk, cinnamon, vanilla, sugar, and salt; whisk to combine. Turn the slow cooker on low and add the cooked brown rice. Once the raisins have plumped add the rum and the raisins to the mixture and allow to cook on low for about an hour. Serve warm or cold.

In a large bowl whisk together yogurt, pesto, and lemon juice then season with salt and pepper. Next add the celery, scallions, and parsley then test for seasoning, if needed add more salt and pepper at this step. Finally, stir in the diced chicken, grapes, and toasted nuts. Enjoy!