1. In a bowl, stir together the yogurt, cucumber, dill lemon juice and garlic. Season with salt and pepper.
2. In a bowl, stir together 1 cup yogurt with 4 tablespoons honey.
3. In a medium saucepan, combine raspberries, orange juice, blueberries, sugar and salt; simmer over moderate heat for 5 minutes, stirring occasionally. Stir in cornstarch dissolved in water and simmer until the liquid is slightly thickened, 30 seconds. Using an immersion blender, gently blend until a thick sauce forms. Serve chilled.
4. In a saucepan, combine peaches, granulated sugar, orange juice, brown sugar and salt; simmer for 5 minutes, stirring. Add ginger and cinnamon; simmer for 2 minutes. Add cornstarch dissolved in water and simmer until slightly thickened. Using an immersion blender, gently pulse until a chunky sauce forms. Serve chilled.
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