Cabbage-pineapple Saladdiabetic, salads, side dishes, vegetables, vegetarian 3 cup cabbage (shredded) 1 lb can unsweetened pineapple 2 tablespoon sugar replacement 1 dash salt 1/2 cup lo-cal whipped topping 1 (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 |
