2 cans tuna in water, flaked
1 c. non-fat or low-fat plain yogurt (or low-cal mayonnaise)
1 tsp. vanilla
1 tsp. curry powder
1/2 c. raisins or currants
1 red apple, chopped
1 green apple, chopped
1/2 c. walnuts, toasted and chopped
Pocket bread and lettuce

Combine all the ingredients. Spilt 2 large pocket breads in half. Line with lettuce leaves. Fill tuna-apple salad.

This recipe tastes best after it has chilled for an hour.