Fruit, pasta and yogurt? Sounds odd to many but give this Fruit 'n Yogurt Pasta a try, you just may be pleasantly surprised!
16 ounces cooked rotini pasta
1 cup non-fat plain yogurt
1 tablespoon honey
1/4 cup frozen orange juice concentrate, thawed
1 11-ounce can mandarin oranges, drained
1 cup seedless red grapes, halved
1 cup seedless green grapes, halved
1 red apple, cored and chopped with skin on
1/2 cup celery, diced
1/2 cup walnuts, chopped
In a small bowl, combine yogurt, honey and orange juice concentrate. In a large bowl, combine pasta and remaining ingredients and toss well.
Add yogurt mixture and toss to coat. Cover and chill.
Recipe makes 8 servings.
Serving size: 6 ounces
Calories: 218; Total Fat: 5g; Saturated Fat: trace; Cholesterol: 1mg; Sodium: 36mg; Carbohydrates: 28g; Fiber: 3g; Protein: 7g
Exchanges: Starch/Bread 1, Fruit 1, Fat 1
Did You Know?
Yogurt becomes sharper with age. Stored at a refrigerator temperature of 35 to 45-degrees, yogurt will keep fresh for up to two weeks. The fresher when used, the better the flavor and consistency.
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