1 8-ounce can crushed
pineapple (juice-packed)
1/4 cup snipped dried
apricots
1/2 cup orange or lemon-low-fat
yogurt
1/2 tsp. snipped fresh mint
1 cup cooked orzo
1/2 cup fresh blueberries
or raspberries
1/2 cup sliced fresh strawberries
Drain pineapple, reserving
1/4 cup juice. Combine reserved
juice and apricots. Set
aside.
In a mixing bowl combine
pineapple, yogurt, and mint.
Add orzo, blueberries or
raspberries, and strawberries.
Stir in apricots and juice.
Cover and refrigerate for
at least 4 hours or up to
24 hours.
Makes 6 side-dish servings.
Nutrition Facts per serving;
92 calories, 0 g total fat,
1 mg cholesterol, 13 mg sodium,
21 g carbohydrate, 2 g fiber,
2 g protein.
Exchanges: 1/2 Starch, 1
fruit