Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Low Fat Caramel Apple Salad




Source of Recipe


*


List of Ingredients




1 (20 oz.) Can Crushed Pineapple, in juice, undrained
4 Medium Red Delicious Apples, unpeeled and chopped into bite size pieces
1 (1 oz.) Box Sugar Free Instant Butterscotch Pudding Mix
1 (8 oz.) Container Fat Free Cool Whip



Recipe



Puree Pineapple in the blender. Mix Pineapple and Pudding mix together. Fold in Cool whip. Fold in Apples. Place in refrigerator for 8 hours or over night.

Serves: 8 (1 Cup Each)

Per Serving: 139 Calories; trace Fat (1.9% calories from fat); trace Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 167mg Sodium. Exchanges: 1 1/2 Fruit.

WWP: 2