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Cabbage-Pineapple Salad Recipe
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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
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