Swapping out fattier ingredients for greek yogurt
Fruit and Pasta Toss
8 ounces whole-wheat spiral pasta, uncooked
1 1/2 cups cubed cataloupe
1 1/2 cups cubed pineapple
1 cup halved seedless grapes
1 1/2 cups (12 ounces) vanilla greek yogurt
Cooking pasta according to package instructions, drain and cool in refrigerator for 10 minutes.
While pasta is cooking, prepare fruit and palce in large serving bowl.
Once pasta has cooled, add to bowl.
Gently mix yogurt into pasta mixture.
Chill for 30 minutes in refrigerator before serving