QandAs: Food

Cabbage-Pineapple Salad

3 c Cabbage (shredded)

1 lb Can unsweetened pineapple;

2 tb Sugar replacement;

1 ds Salt;

1/2 c Lo-cal whipped topping;

(prepared) Combine cabbage and pineapple with juice, sugar replacement and salt. Stir to dissvole sugar replacement. Allow to rest at room temperaturem for 1 1/2 to 2 hours. Drain thoroughly. Fold topping into cabbage mixture. Food Exchange per serving: 1/2 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

You now know how to make Cabbage-Pineapple Salad! Be sure to comment on this recipe below.