Yogurt is good for making sauces. Make feta-stuffed turkey burgers, and serve them with a yogurt sauce. To make the sauce, combine 1/4 cup plain, unflavored yogurt with 1/4 cup grated cucumber and 1 tablespoon chopped fresh mint.
To make the turkey burgers, combine 1/4 cup chopped onion, 1 teaspoon grated lemon rind and 1 teaspoon dried oregano with a pound of ground turkey. Season with salt and pepper. Divide the turkey mixture into four portions, and place 1 1/2 tablespoons of crumbled feta cheese on each before shaping the patties. Fry the patties on medium-high heat for five minutes on each side. Serve on hamburger rolls with lettuce, tomato and the yogurt sauce.
For fish recipes, make the sauce as described, but replace the mint with dill. The mint works well with lamb, but cilantro is another option.
Yogurt with granola and baked figs is a breakfast option. Preheat the oven to 300 degrees Fahrenheit, and place 1 cup rolled oats and 1/3 cup chopped pecan nuts in a bowl. In a separate bowl, add a few drops of vanilla extract to 1 egg white. Beat at medium speed, then fold in the oats and pecans. In a separate bowl, combine 2 tablespoons packed brown sugar, 1/4 teaspoon cinnamon, a pinch of salt and a pinch of nutmeg. Fold this mixture into the oats, then fold in 2 tablespoons maple syrup.
Bake the granola for 25 minutes, stirring halfway. Remove granola from oven. Turn the oven up to 350 F, and mix 2 teaspoons honey and 1 teaspoon vanilla. Add 9 firm, green-skinned figs, quartered, and coat with the honey mixture. Bake at 350 F for 10 minutes. Stir 2 tablespoons honey into 3 cups plain, Greek-style yogurt, and serve with the cooled figs and granola.