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SkinnyWeek.com Recipes - Remember to always check Points values!!!
Salads: POTLUCK FRUIT SALAD - Thanks Virginia!
1 CANS (20 OZ.) PINEAPPLE CHUNKS

SUGAR SUBSTITUTE (SPLENDA) EQUIVALENT TO 2/3 C. SUGAR

2 T. FLOUR

1/4 C. ORANGE JUICE

2 T. LEMON JUICE

EGG SUBSTITUTE EQUIVALENT TO 1 EGG

2 C. LITE WHIPPED TOPPING

3 PINTS FRESH STRAWBERRIES, SLICED

6 MEDIUM FIRM BANANAS CUT INTO 1/2 INCH PIECES

6 C. GREEN GRAPES

6 KIWIFRUIT, PEELED, HALVED AND SLICED

DRAIN PINEAPPLE, RESERVING JUICE; SET PINEAPPLE ASIDE. IN A SAUCEPAN COMBINE SUGAR SUBSTITUTE AND FLOUR. STIR IN THE ORANGE JUICE, LEMON JUICE AND RESERVED PINEAPPLE JUICE. BRING TO A BOIL. REMOVE FROM THE HEAT.

STIR A SMALL AMOUNT OF HOT MIXTURE INTO EGG SUBSTITUTE; RETURN ALL TO THE PAN; STIRRING CONSTANTLY. BRING TO A BOIL; COOK AND STIR FOR 2 MINUTES OR UNTIL THICKENED. COOL TO ROOM TEMPERATURE; STIRRING SEVERAL TIMES, ABOUT 20 MINUTES. FOLD IN WHIPPED TOPPING.

IN A LARGE BOWL, COMBINE REMAINING FRUIT AND RESERVED PINEAPPLE. ADD DRESSING; TOSS TO COAT. SERVE IMMEDIATELY.

SERVES 30 AT 2 PTS. PER SERVING. EACH SERVING IS 3/4 CUP.

ONE 3/4-CUP SERVING EQUALS: 81 CALORIES 1 GM FAT (1 GM SATURATED) 14 MG CHOLESTEROL 5 MG SODIUM 17.5 GM CARBOHYDRATE 2 GM FIBER 1 GM PROTEIN EXCHANGES: 1-1/2 FRUIT

cblessum on 5/25/2008