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| 1 x ca. 450 g | Mostaccioli or Ziti Or other medium pasta shape, uncooked |
| 1 klein | Cucumber |
| 8 | Fresh strawberries; washed, hulled and finely chopped |
| 2 Esslöffel | Coarsely chopped fresh mint |
| 2 Tasse | Finely diced pineapple (fresh) |
| 1/4 Teelöffel | salt |
| 1/2 Tasse | Low fat yogurt |
| 1/4 Tasse | sour cream nonfat |
| 1/4 Tasse | orange juice |
| 1 Esslöffel | Brown sugar or honey |
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Prepare pasta according to package directions. While pasta is cooking, peel the cucumber, trim the ends and cut it in half lengthwise. Scoop out the seeds with a spoon and cut the cucumber into 1/4-inch pieces.
Combine the cucumber, strawberries, pineapple and salt in a small bowl and stir until blended. (This salsa can be made and refrigerated up to one day in advance.)
In a small bowl, mix together yogurt, sour cream, orange juice and brown sugar or honey.
When pasta is done, drain well and rinse under cold water. Drain again and transfer to a mixing bowl. Add the yogurt mixture and mix well. Toss in the fruit salsa, season to taste and serve.
Each serving provides: 904 Calories; 31.1 g Protein; 184 g Carbohydrates; 4.5 g Fat; 0.5 mg Cholesterol; 176 mg Sodium. Calories from Fat: 5%
with permission)
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