POTLUCK FRUIT SALAD

ingredients

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

directions

1
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.
2
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.
3
IN A LARGE BOWL, COMBINE REMAINING FRUIT AND RESERVED PINEAPPLE. ADD DRESSING; TOSS TO COAT. SERVE IMMEDIATELY.

notes

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

Source: Tracy