Friday, March 23, 2007

Creamy Fruit Salad

yield 20 servings.

1/3 cup orange juice
1/3 cup unsweetened pineapple juice
1/4 cup sugar
1 egg, beaten
1 tablespoon plus 1/4 cup lemon juice, divided
1 cup whipping cream, whipped or 2 cups whipped topping
6 medium red apples, diced
6 medium firm bananas, sliced
3 cups halved green grapes
1/4 cup chopped pecans

In a heavy saucepan, combine orange and pineapple juices, sugar, egg and 1 tablespoon of lemon juice. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat. When cool, fold in the whipped cream. In a large serving bowl, toss apples with remaining lemon juice. Add bananas and grapes. Add the dressing; stir to coat. Refrigerate. Fold in pecans just before serving. Nutrition Facts: One serving (prepared with egg substitute equivalent to 1 egg and reduced-fat whipped topping) equals 111 calories, 2 g fat (0 saturated fat), trace cholesterol, 7 mg sodium, 23 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 fat.

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