Yield: 10 Servings
|½ pounds||Creamette medium shells; uncooked|
|1 carton||(8-oz) plain lowfat yogurt|
|¼ cup||Frozen concentrate orange juice; thawed|
|1 can||(15-oz) juice-pack pineapple chunks; drained|
|1 large||Orange; peeled, sectioned and seeded|
|1 cup||Red seedless grapes; cut into halves|
|1 cup||Green seedless grapes|
|1 \N||Apple; cored and chopped, cut into halves|
|1 \N||Banana; sliced|
Prepare Creamette Shells as package directs; drain. In small bowl, blend yogurt and orange juice concentrate. In large bowl, combine remaining ingredients. Add yogurt mixture; toss to coat. Cover; chill thoroughly.
Toss gently before serving. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .