Ingredients：
Penne	3 bowls
Scallops	8
Shrimps	6
Garlic	2 cloves
Skimmed milk	40 ml
Low-fat yogurt	200 g
Low-fat cheese	2-3 pieces
Olive oil	2 tsps
Clapsicum (diced)	1/2
Cherry Tomatoes	6-8
Onions	1/4

 

Seasoning：
Salt	1/3 tsp
Black pepper	1/3 tsp

 

Method:

1. Boil the penne for 10 minutes.
2. Dice the garlic and low-fat cheese, onion and cherry tomatoes set aside.
3. De-vein the shrimps, then rinse with the scallops and drain. Add seasoning.
4. Heat two teaspoons of oil and pan-fry the scallops and shrimps.
5. Stir in the garlic, onion, capsicum and cherry tomatoes.
6. Add skimmed milk, low-fat yogurt, and penne to the pan, stir briefly. Turn off the heat and mix well.
7. Add the cheese pieces, salt, and black pepper and then serve .

 

Nutrition tips：

• Stir in the garlic when the scallops and shrimps are thoroughly cooked to prevent overcooking.
• Low-fat cheese, which has less than 0.3g fat per 100g, is used to lower the calories in this recipe