Mango Mousse

Ingredients
2 Mangos - peeled, seeded, and cubed
1 Banana
2/3 cup Nonfat plain yogurt
2 teaspoons Honey
6 cubes Ice
1 teaspoon Vanilla extract

Preparation
In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.

Nutrient Information
88
Calories
0.3g
Total Fat
20.6g
Carbohydrates
2.1g
Protein
62 mg
Calcium
23mg
Sodium
1.7g
Fiber

Spring Penne Pasta

Ingredients
2 Large tomatoes
1 lb. Dried penne pasta
2 tbs. Olive oil
6 Large cloves garlic, finely chopped
1 Medium onion, finely chopped
2 Large red bell peppers, cut into 1/4 inch thick strips
1 Large yellow summer squash, halved lengthwise, seeded and thinly sliced
1 cup Sliced, oil-cured black olives
1tbs. Balsamic vinegar
1 tsp. Salt
1/3 cup Finely chopped flat-leaf parsley
1/4 cup Grated parmesan cheese

Preparation
Bring large pot of lightly salted water to a boil. Cut an "x" into the bottom of each tomato and plunge tomato into boiling water, 30 seconds. With slotted spoon, transfer to colander and rinse under cold running water. Peel tomatoes, cut each in half crosswise, through equator, and squeeze out seeds. Chop coarsely and set aside.

Add penne to boiling water and stir to prevent sticking. Cook until just tender, about 8 minutes. Drain well.

Meanwhile, in large saucepan, heat oil over medium-high heat. Add garlic and onion and cook, stirring often, until tender, about 3 minutes. Stir in peppers and squash, and cook until tender, stirring often, about 5 minutes.

Reduce heat to medium. Stir in tomatoes, olives, vinegar and salt, and cook until slightly thickened, 3 to 4 minutes. Add penne and toss until heated through. Remove from heat and stir in basil and parsley. Serve hot, sprinkled with cheese.

Nutrient Information
414
Calories
10 g
Total Fat
2 g
Saturated Fat
1 g
Polyunsaturated Fat
66 g
Carbohydrates
14 g
Protein
894 IU
Vitamin A
61 mg
Vitamin C
155 mg
Calcium
722 mg
Sodium
5 mg
Iron
5 g
Fiber