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Potluck Fruit Salad

Source of Recipe

Taste of Home Magazine – 2001
WW Points
Exchanges
Serves: 30

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 in. 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.

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 ++++ WWP: 2