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Cabbage Pineapple Salad


3 cup cabbage (shredded)
1 lb can unsweetened pineapple
2 tbsp 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





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