Fusili and Fruit Salad From Canada!
Makes 6 cups
1 1/2 cups\tFusili (spiral pasta)\t\t375 ml
1 can\t(14 oz/398 ml) pineapple tidbits, drained\t1
1 can\t(10 oz/284 ml) mandarin orange segments, drained\t1
1 cup\thalved green or red grapes\t250 ml
1/2 cup\tdiced unpeeled red apple\t125 ml
1/2 cup\tyogurt cheese or lower fat thick yogurt\t125 ml
2 tbsp\tfrozen orange juice concentrate, thawed\t25 ml
1\tsmall banana, sliced\t1
1. In a pot of boiling water, cook pasta until tender but firm, drain. Rinse under cold water, drain. Transfer to a large bowl. Add pineapple, oranges, grapes and apples.
2. In a separate bowl, stir together yogurt cheese, and orange juice concentrate. Pour over pasta mixture; toss gently. Chill. Stir in sliced bananas just before serving.
To make 1 cup (250 ml) of yogurt cheese:
Use 2 cups of plain low-fat yogurt (Balkan-style, not stirred, made without gelatin). Line a sieve with a double thickness of paper towel or cheesecloth. Pour yogurt into the sieve and place over a bowl. Cover well with plastic wrap and refrigerate for at least two hours. Discard liquid and keep in an airtight container the refrigerator for up to a week.
If you want to drain overnight, use 3 cups yogurt (750 ml) to get 1 cup yogurt cheese. The longer you drain the yogurt, the more tart it becomes. Yogurt cheese can be used in a variety of other dips and dressings.
I just used plain, stirred, low-fat yogurt in place of the yogurt cheese, b/c I couldn't find any of the specified yogurt, and it worked fine. I didn't use apples, but everything else. I also put cinnamon on it when I eat it, just gives it that little something extra. I didn't halve the grapes, just left them whole, and I used 2 mandarin oranges, not the canned ones. I think it's better without the canned ones. Enjoy!!! It is really good!!!!