OK, you ate too much yesterday, and it was totally worth it! This week’s light post-Thanksgiving recipe is adapted from Cooking Light magazine and a recipe created by Becky Fulcher of Monument CO.
5 1/2 cups diced apple (about 3 large apples)
1 cup of seedless green grapes, cut in half
1 cup seedless red grapes, cut in half
1 cup chopped celery
1 cup mini marshmallows
1/3 cup raisins
1/4 cup chopped pecans
1/4 cup mayonnaise
1/4 cup fat-free vanilla yogurt
2 tblsp sour cream
1. Combine all ingredients in a large bowl and stir well. Chill. Enjoy!