Frozen Waldorf Salad
Calories 199 (39% from fat)
Fat 8.7 gram
Saturated Fat 4 gram
Trans Fat 0 gram
Cholesterol 23 mg.
Sodium 80 mg.
Carb. 28 gram
Fiber 2.5 gram
Sugar 14 gram
Sugar Alcohol 0 gram
Protein 3 gram
Ingredients
1 can (20 oz.) crushed pineapple
1 cup chopped celery
2 medium red apples (8 oz. each), chopped
1/2 cup crushed pecans
1 Tbsp. lemon juice
1 cup Splenda
1 large whole egg
2 large egg whites
dash salt
1 container (8 oz.) Zero Sugar Cool Whip, from the refrigerator NOT frozen.
lettuce leaves for garnish, optional
This recipe was inspired by versions from Paula Deen and Taste of Home. We went to work and kept the amazing taste while cutting the calories in half; and the fat and sugar by two-thirds. Even though it's called a salad, it's a dessert you can prepare in advance and enjoy anytime you want something sweet and cool.
1. Drain the pineapple juice into a pot, then set the crushed pineapple aside on a plate.
2. While it's draining, prep the celery, apples and crushed pecans. Set them aside.
3. Turn the heat on the pot with pineapple juice to medium-low. Then whisk in the lemon juice, Splenda, whole egg, egg whites and a dash of salt until combined. Make sure there are no lumps.
4. Continue lightly stirring with the whisk for 8-10 minutes, until it thickens slightly. Remove from the heat and cool for 5 minutes. This is your pineapple whip.
5. In a large bowl, stir together the crushed pineapple, celery, apples and pecans. Then gently mix in the pineapple whip.
6. Fold in the whipped cream until combined. Then place it in a bundt pan and freeze overnight until firm.
7. Take it out of the freezer and let it set for about 15 minutes before cutting and serving. Place it on a lettuce leaf for presentation if you want.
Yield: 8 Servings
