STUFFED TUNA SHELLS
Source of Recipe
Betty Crocker "Snacks, Salads and Desserts to Go"
List of Ingredients
1 pkg. (12 oz.) jumbo pasta shells
2 c. frozen green peas
1/2 c. fat free plain yogurt
1/2 c. reduced fat mayonnaise or salad dressing
2 cans (12 1/2 oz. each) tuna in water, drained
1/4 c. finely chopped red onion
1 tsp. dried basil leaves
1 tsp. dried oregano
2 tsp. lemon juice
1/4 tsp. lemon-pepper
Salt and pepper to tasteRecipe
Cook pasta as directed on package. While pasta is cooking, rinse frozen peas with cold water to separate; drain and pat dry. Mix yogurt and mayonnaise in a medium bowl. Stir in remaining ingredients. Gently fold in peas.
Drain pasta shells; pat dry. Spoon 1 heaping tablespoonful of tuna mixture into each shell. Cover and refrigerate about 2 hours or until chilled.
Makes about 40 appetizers
WW points: 1.5 per shell
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