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Pasta With Fresh Fruits and Yogurt

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“I know it sounds strange but, this combination is just right. It's low in calories and can be served as a dessert or lunch. When I plate this I separate the fruits around the pasta on the platter in triangular shapes.”
READY IN:
4hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 cups mixed berries (raspberries, blackberries, blueberries or strawberries)
  • 1 12 cups melon balls (cantaloupe & honeydew)
  • 2 cups fruit (kiki, figs, mango grapes, etc)
  • honey
  • 1 cup fresh orange juice, freshly squeezed
  • 1 tablespoon fresh lemon juice, freshly squeezed
  • 12 cup Bourbon or 12 cup orange liqueur
  • 12 ounces tubetti (or very small macaroni)
  • 2 cups plain yogurt
  • 14 cup pecans, coarsely chopped
  • mint leaf
  • chocolate shavings

Directions

  1. Combine all fruits in a large bowl. Drizzle with honey to taste. Pour orange an lemon juices and liquor over fruit. Cover and chill at least 3 hours.
  2. Cook pasta in 3 qts boiling water until al dente.Drain and rinse in cold water. Cool to room temperature, stirring occasionally to keep from sticking.
  3. Stir 1/4 cup honey into yogurt and toss with the pasta. Chill at least 25 minutes before serving.
  4. To serve place pasta in a mound in the center of a platter and surround with fruits.
  5. Sprinkle with chocolate shavings and garnish with mint leaves.

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