FROZEN PINEAPPLE SALAD
1 (8 oz.) pkg. lite cream
1/4 c. sugar
1/4 c. brown sugar
2 Tbsp. pecans
2 c. pineapple yogurt (one 15
oz. can packed in own
juice, well drained)
2 Tbsp. chopped red candied
In small mixing bowl beat together cream cheese and
sugars. Stir in yogurt and pineapple. Spoon into 10 paper
cups in muffin pan. Combine pecan and cherries. Spoon a small
amount on each of the 10 yogurt and pineapple mixtures. Cover
and freeze firm. Let stand 10 minutes before serving. Con-
tains about 50 calories each. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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