Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPasta And Pastasauces - Fruity Pasta Salad
Famous Authors (View All Authors)
Pasta And Pastasauces - Fruity Pasta Salad Post by :ravereview Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1931

Click below to download : Pasta And Pastasauces - Fruity Pasta Salad (Format : PDF)

Pasta And Pastasauces - Fruity Pasta Salad

2 cups (8 oz.) uncooked macaroni
2 cups pineapple cubes, unsweetened or fresh
1 cup fresh seedless grapes
1 cup sliced bananas
1 pkg. Sweet 'N Low
1 cup fresh orange sections
2 cups apples, sliced or diced with skins
1 cup Mandarin oranges, unsweetened
8 oz. plain unsweetened yogurt
1/4 tsp. nutmeg


Cook macaroni and drain; cool (rinse with cold water to cool quickly); drain well. Combine fruit in large mixing bowl; set aside. Stir nutmeg into yogurt and add to cooled macaroni. Stir and serve.

Forty calories per 1/2 cup; 1 fruit exchange.
If you like this book please share to your friends :
NEXT BOOKS

Pasta And Pastasauces - Garden Italian Salad Pasta And Pastasauces - Garden Italian Salad

Pasta And Pastasauces - Garden Italian Salad
1 cup orzo (rice shaped pasta)* 1 cup thinly sliced zucchini 1/2 cup shredded carrots 1/2 cup sliced ripe olives 1/4 cup sliced green onions 2 oz. jar chopped pimento, drained 1/2 cup prepared Italian salad dressing 4 oz. Mozzarella cheese, cut into 1/2-inch cubes 1 Tblsp. parsley Cook orzo or rice to desired doneness. Rinse with cold water. In large bowl combine orzo, zucchini, carrot, olives, onions and pimento. Pour dressing over salad; toss well. Refrigerate at least 2 hours to blend flavors. Add cheese just before serving. Garnish with parsley. Refrigerate leftovers. Makes 5 (1-cup) servings. *Rice or macaroni
PREVIOUS BOOKS

Pasta And Pastasauces - Salad -  Fruit And Pasta Salad Pasta And Pastasauces - Salad - Fruit And Pasta Salad

Pasta And Pastasauces - Salad -  Fruit And Pasta Salad
1-1/2 cups chopped cooked chicken 1 medium orange 1/4 cup plain low-fat yogurt 1 teaspoon sugar Dash salt 1/4 cup tiny bow tie pasta, cooked and drained 2 medium apples, cored and chopped 2 tablespoons sliced green onions Finely shred enough orange peel to make 1/2 teaspoon; set aside. Remove the remaining peel from orange and section orange over a bowl to catch juice. Measure 2 tablespoons of the juice. Set the sections aside. In a medium mixing bowl stir together orange peel, the 2 tablespoons juice, the yogurt, sugar, and salt. Mix well. Add cooked pasta, chopped apples, and sliced
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT