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    Pink Chapagne Salad


    Source of Recipe


    JoAnna M. Lund


    Recipe Introduction


    Serves 6 (2/3 cup)


    List of Ingredients


    • 3/4 cup plain fat free yogurt
    • 1/3 cup nonfat dry milk powder
    • 2 Tablespoons Splenda Granular
    • 1 teaspoon vanilla extract
    • 1 cup Cool Whip Lite
    • 2 to 3 drops red food coloring
    • 1 cup canned crushed pineapple, packed in it's own juice, undrained
    • 1 (4 serving) pkg sugar free instant vanilla pudding mix
    • 2 cups fresh strawberries, coarsely chopped
    • 1 oz marshmallows (1/2 cup)


    Instructions


    1. In a large bowl combine yogurt and dry milk powder. Add Splenda, vanilla extract, Cool Whip Lite, and red food coloring. Mix gently to combine. Add pineapple with juice and dry pudding mix. Mix well using a wire whisk. Fold in strawberries and marshmallows. Cover and chill until ready to serve.


    Final Comments


    Each serving equals:
    HE: 2/3 Fruit, 1/3 Skim Milk, 1/2 Slider, 8 Optional Calories
    *************************************************************
    122 Calories, 1gm Fat, 3gm Protein, 25gm Carbohydrate,
    261mg Sodium
    *************************************************************
    DIABETIC: 1 Fruit, 1/2 Starch

    "Healthy Exchanges Food Newsletter April 1994, pg. 12."

 

 

 

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