Low Fat Peanut Butter Cookie
INGREDIENTS:
2 c Rotini (corkscrew) pasta
1 1/2 c Reduced-fat Monterey Jack
-cheese, cubed (6 ounces)
1 c Celery, thinly sliced
1 c Sweet green peppers
-cut into 1/2-inch pieces
1 c Radishes, thinly sliced
1/4 c Sliced green onions
3/4 c Frozen orange juice concen.
-thawed
1/2 c Fat-free mayonnaise dressing
1/2 c Plain fat-free yogurt
1/4 ts Ground black pepper
4 Oranges, peeled,sectioned
& seeded
2 c Rotini (corkscrew) pasta
1 1/2 c Reduced-fat Monterey Jack
-cheese, cubed (6 ounces)
1 c Celery, thinly sliced
1 c Sweet green peppers
-cut into 1/2-inch pieces
1 c Radishes, thinly sliced
1/4 c Sliced green onions
3/4 c Frozen orange juice concen.
-thawed
1/2 c Fat-free mayonnaise dressing
1/2 c Plain fat-free yogurt
1/4 ts Ground black pepper
4 Oranges, peeled,sectioned
& seeded
Cook pasta according to package directions. Drain. Rinse with cold water and drain again.
For dressing, in a small bowl stir together thawed concentrate, mayonnaise, yogurt and black pepper. Pour dressing over pasta mixture. Add orange sections. Toss gently to coat.
Cover and chill for 4-24 hours.
Makes 12 side-dish servings.
Nutrition facts per serving: 153 cal.,7g pro., 24 g.carbo.,3g total fat (2g sat.fat), 10 mg cholesterol,1 g dietary fiber, 232 mg sodium