Fruit Pasta Delight Recipe
submitted by reader Barbara Burdick
of Powell Butte, OR
Ingredients
1 cup uncooked orzo pasta
1 cup Splenda No Calorie Sweetener
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 eggs, beaten
1 and 1/2 cups unsweetened pineapple juice
1 20-ounce can pineapple tidbits and juice
1 15-ounce can mandarin orange sections
1 10-ounce jar maraschino cherries, cut in half
1 8-ounce tub light whipped topping
Instructions
Boil pasta until tender. Rinse in cool water and set aside. Beat together Splenda, flour, salt, eggs and pineapple juice in a medium saucepan. Cook and stir over low heat until thick and just beginning to boil. Remove from stove and allow to cool. Pour mixture over pasta. Gently stir in pineapple tidbits, oranges and cherries. Chill overnight. Stir in whipped topping just before serving. Serves 8 to 10.
Tips From Our Test Kitchen: Sprinkle chopped toasted nuts on top.
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11/26/06 3:14 PM
I tried the recipe on this Thanksgiving and it was great. However, I would like to know if the calories per serving (and serving size) has been established. I count my calories and didn't figure it up myself with the ingredients in hand because I thought I could go back to the magazine and find it. Is that information available?
11/26/06 3:15 PM
I tried this recipe this Thanksgiving and it was great! However, I would like to know if the calorie content and serving size was established. I didn't figure it myself as I made it because I thought I could go back to the magazine to see. Is this information available?
deedepe@aol.com
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