Yield: 4 servings
Measure | Ingredient |
---|---|
3 cups | Cabbage (shredded) |
1 pounds | Can unsweetened pineapple; |
2 tablespoons | Sugar replacement; |
1 dash | Salt; |
½ cup | Lo-cal whipped topping; |
\N \N | (prepared) |
Combine cabbage and pineapple with juice, sugar replacement and salt.
Stir to dissvole sugar replacement. Allow to rest at room temperaturem for 1½ to 2 hours. Drain thoroughly. Fold topping into cabbage mixture. Food Exchange per serving: ½ FRUIT EXCHANGE CAL: 28
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master