You don't have to travel to the South Seas to savor this mouthwatering main-dish salad. But if you're already packed, I won't stop you. Just promise to send me a postcard. Serves 8 (1 cup)
1 tablespoon + 1 teaspoon reduced-calorie margarine 2 tablespoons Brown Sugar Twin 1 full cup (6 ounces) diced Dubuque 97% fat-free or any extra-lean ham 4 cups cooked elbow macaroni, rinsed and drained 2 cups (two 8-ounce cans) canned pineapple chunks, packed in their own juice, drained; reserve 2 tablespoons juice 3/4 cup (3 ounces) Kraft shredded reduced-fat Cheddar or American cheese 1/2 cup chopped green bell pepper 1/2 cup Kraft fat-free mayonnaise 3/4 cup plain fat-free yogurt 1/3 cup Carnation nonfat dry milk powder 1/2 teaspoon salt
In a large skillet, melt margarine with Brown Sugar Twin; add diced ham. Cook and stir until ham is golden brown. Cool. In a large bowl, combine macaroni, pineapple, cheese, and green pepper. In a small bowl, combine mayonnaise, yogurt, dry milk powder, reserved pineapple juice, and salt. Stir into macaroni mixture. Blend in cooled ham mixture. Refrigerate for at least 2 hours.
Hint: 3 cups dry elbow macaroni usually make about 4 cups cooked. Each serving equals: HE: 1 Br, 1 Pr, 1/2 Fr, 1/4 Fa, 1/4 SM, 10 OC 227 Calories, 3 gm Fa, 12 gm Pr, 37 gm Ca, 609 mg So, 1 Fi DIABETIC: 1 1/2 St, 1 Fr, 1 Mt
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