Yield: 6 servings
|¼ cup||Soft tofu|
|3 tablespoons||Pineapple juice|
|⅓ cup||Shredded cabbage|
|14 ounces||Canned crushed pineapple|
|¼ cup||Dried apricots|
|1 cup||Diced red apples|
|¼ cup||Grated carrots|
6 SERVINGS VEGAN
This simple-to-make fruit salad from Franklin Quest Institute of Fitness in Utah, is a refreshing alternative to traditional coleslaw. (Adapted from Franklin Quest's book, Feast & Be Fit [Franklin Quest Company, 1996].) In food processor or blender, process tofu and pineapple juice until smooth. In medium bowl, combine remaining ingredients. Add tofu mixture and toss to mix. Cover and refrigerate until thoroughly chilled.
PER SERVING: 102 CAL.;2G PROT.; 1G TOTAL FAT. (0 SAT. FAT); 25G CARB.; 0 CHOL.; 5MG SOD.; 2G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, January 1998, page 57 Converted by MM_Buster v2.0l.