1 (8 oz.) can pineapple chunks in own juice, drained and reserved
2 tsp. cornstarch
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cinnamon
1/2 lb. yams (2 sm.) cooked, peeled, sliced in 1/4 inch slices, with each slice halved
1 tsp. butter

In 1 1/2-quart saucepan, combine reserved pineapple juice mixed with cornstarch, salt, pepper and cinnamon. Cook until thickened, stirring constantly. Combine yams and pineapple in 8-inch round casserole. Stir in sauce and coat well. Dot with butter. Cover with foil and bake for 10 minutes at 350 degrees. Yield: 4 servings.

Exchange: 1 starch/bread, 1/2 fruit, 105 calories, 1 g fat, 0 mg cholesterol.