Smorgasbord Fruit Salad

Ingredients

• 1- 20 oz. can pineapple chunks
• Splenda equivalent to 2/3 cup sugar
• 2 Tbs. flour
• 1/4 cup orange juice
• 2 Tbs. lemon juice
• Egg substitute equivalent to 1 egg
• 2 cups light whipped topping
• 3 pints fresh strawberries, sliced
• 6 medium firm bananas cut into 1/2-inch pieces
• 6 cups green grapes
• 6 kiwifruit, peeled, halved and sliced

Instructions

1. Drain pineapple, reserving juice; set pineapple aside
2. In a saucepan, combine sugar substitute and flour
3. Stir in the orange juice, lemon juice and reserved pineapple juice
4. Bring to a boil
5. Remove from the heat
6. Stir a small amount of hot mixture into egg substitute; return all to the pan; stirring constantly
7. Bring to a boil; cook and stir for 2 minutes or until thickened
8. Cool to room temperature; stirring several times, about 20 minutes
9. Fold in whipped topping
10. In a large bowl, combine remaining fruit and reserved pineapple
11. Add dressing; toss to coat
12. Serve immediately