Colorful Pasta Salad

• 8 oz. tri-colored pasta twists
• 2 c. low-fat plain yogurt
• 3 Tbsp. lemon juice
• 2 tsp. sugar
• pinch of salt
• 1 c. whipping cream
• 1 3/4 Emmenthaler cheese, rind removed and cut in thin strips
• 1/3 c. chopped walnuts
• 1 1/4 c. seedless red grapes, sliced
• 1 pear, sliced
• 1 red apple, sliced
• 1/2 head endive

1. Cook pasta in boiling, salted water until just tender, following package directions; drain.
2. Mix yogurt, lemon juice, sugar and a pinch of salt together.
3. Whip cream until stiff and stir into yogurt mixture.
4. Combine cheese, walnuts, fruits, pasta and yogurt mixture in bowl.
5. Separate endive into leaves, then tear into pieces.
6. Arrange endive pieces on 4 salad plates.
7. Spoon pasta salad on top and serve.

tricolored pasta twists, lowfat plain yogurt, lemon juice, sugar, salt, whipping cream, walnuts, red grapes, pear, red apple, endive

Taken from www.cookbooks.com/Recipe-Details.aspx?id=715754 (may not work)