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Tropical Fruit Salad

Source of Recipe

1,001 Recipes For People with Diabetes - e-mail
TROPICAL FRUIT SALAD

Plan ahead...needs to freeze about 2 hours Note: This can also be served as a light dessert.

Exchanges
Makes: 24 Servings

1 can (20 ounces) unsweetened crushed pineapple in juice, drained, juice reserved
18 ounces frozen unsweetened pineapple-orange-banana juice concentrate, thawed
2 medium bananas, diced
1 can (15 oz) mandarin oranges, drained, rinsed, and halved

24 paper baking cups
Lettuce leaves, optional

Add water to reserved pineapple juice to make 1-1/2 cups liquid. Pour liquid into large mixing bowl; add pineapple, juice concentrate, bananas, and mandarin oranges; mix well.

Line muffin tins with paper baking cups; spoon in fruit mixture, filling cups 3/4 full. Cover tightly with plastic wrap and freeze two hours or until firm.

Before serving, remove desired number of cups from freezer and let stand 20 minutes; remove from baking cups and serve on lettuce leaf, if desired.

One serving (Calculated w/o Lettuce leaves) equals: Calories: 77... Fat: 0.1 g... Cholesterol: 0 mg... Sodium: 5 mg... Protein: 1.4 g... Carbohydrate: 18.7 g ++++ Exchanges: 1 Fruit