Cabbage-pineapple salad

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

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