Mock Frog Eye Salad
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup Splenda2 tablespoon all-purpose flour.5 teaspoon salt3 (8-ounce) can crushed pineapple, undrained (no sugar added)1 (11-ounce) cans mandarin orange segments, drained2 cans fruit cocktail (no sugar added)2 large egg, beaten4 teaspoons lemon juice4 cups dry Quinoa7 cups frozen non-dairy whipped topping, thawed and divided (Cool whip FREE)
Prepare Quinoa as directed on package
1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
3. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
4. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, mix gently and thoroughly. Cover; refrigerate until cold.
6. Top with remaining whipped topping; garnish with cherries, if desired.
Number of Servings: 24
Recipe submitted by SparkPeople user ABOSSARD1.
1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
3. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
4. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, mix gently and thoroughly. Cover; refrigerate until cold.
6. Top with remaining whipped topping; garnish with cherries, if desired.
Number of Servings: 24
Recipe submitted by SparkPeople user ABOSSARD1.
Nutritional Info Amount Per Serving
- Calories: 211.9
- Total Fat: 1.9 g
- Cholesterol: 6.3 mg
- Sodium: 37.1 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 5.5 g
- Protein: 7.8 g
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