Smorgasbord Fruit Salad
Jam-packed full of fresh fruits.
Nutrition Facts: ; Calories 81; Fat 1g; Cholesterol 14mg; Sodium 5mg; Carbohydrate 18g; Fiber 2g; Protein 1g
Yield: Serves 30
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
- 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
