Eat Well

This is a great and easy way to use in-season apples during the Fall. For variety, try fresh Bartlett pears in place of apples. Top with chilled low-fat vanilla yogurt for a delicious dessert. A small amount of dried cranberries or raisins could be added for a change.

Ingredients:

4 large Granny Smith apples, peeled, cored & sliced

½ cup butter melted

¾ cup packed brown sugar

¾ cup quick-cooking oats

½ cup flour

1 teaspoon cinnamon

½ teaspoon allspice

Directions:

Cook pasta, rinse with cold water and drain.  Heat oil in a skillet over medium-high heat.  Add prosciutto and cook for 2 minutes or until crisp.  Transfer to paper towels to drain. Chop into bite-size pieces.  Add pasta, broccoli, prosciutto, cranberries, sunflower seeds, onion, and cheese in a large bowl.  In a small bowl, whisk together Greek yogurt, mayo, sugar, vinegar, salt, and pepper.  Pour dressing over salad and toss to coat.  Cover and refrigerate until ready to serve (at least 1 hour).

Recipe adapted from allrecipes.com