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Fruit and Yogurt Elbow Salad

1 box (13.25 oz.) elbow macaroni
1-1/2 cups low-fat vanilla or Greek yogurt
1 Tbsp. honey (optional)
1 tsp. ground cinnamon
4 cups fruit (apples, strawberries, blueberries, peaches, grapes, kiwi, etc. cut into bite-size pieces)
1/4 cup chopped fresh mint (optional)
1/3 cup sliced almonds, toasted

Cook pasta according to package directions; drain. Rinse with cold water; drain again. Place in large bowl. Meanwhile, in medium bowl, stir together yogurt, honey, and cinnamon. Toss with elbows. Add fruit and mint, if desired; toss gently to combine. Sprinkle with almonds. Refrigerate leftovers, covered, up to 1 day. (Let stand at room temperature 10 to 15 minutes before serving if refrigerated.) Makes 8 to 10 servings.

 


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