Mock Frog Eye Salad
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Mock Frog Eye Salad calories by ingredient
Introduction
Used Quinoa instead of acini de pepe pasta (balls).Trying to lower the carbs and up the protein. Used Quinoa instead of acini de pepe pasta (balls).
Trying to lower the carbs and up the protein.
Number of Servings: 24
Ingredients
-
1 cup Splenda
2 tablespoon all-purpose flour
.5 teaspoon salt
3 (8-ounce) can crushed pineapple, undrained (no sugar added)
1 (11-ounce) cans mandarin orange segments, drained
2 cans fruit cocktail (no sugar added)
2 large egg, beaten
4 teaspoons lemon juice
4 cups dry Quinoa
7 cups frozen non-dairy whipped topping, thawed and divided (Cool whip FREE)
Directions
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.