4 c. broccoli florets
2 pkg. (9 oz. each) refrigerated cheese tortellini
1/2 c. finely chopped red onion
1/4 c. raisins
1/2 c. reduced-fat mayonnaise
Sugar substitute equivalent to 3 Tbsp. sugar
1 Tbsp. cider vinegar
5 slices bacon, cooked and crumbled
1/4 c. unsalted sunflower kernels
In a large saucepan, cook broccoli in 6 cups boiling water for
2 minutes. Drain and immediately rinse in cold water. In the same
saucepan, cook tortellini according to package directions. Drain
and immediately rinse in cold water. In a large bowl, combine the
red onion, raisins, broccoli and tortellini. Combine the
mayonnaise, sugar substitute and vinegar. Pour over tortellini
mixture; toss to coat. Refrigerate for at least 1 hour. Just
before serving, stir in bacon and sunflower kernels. Yield: 12
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