Cherry Salad

[Dina W]

Cherry Salad

from Cooking Light Magazine, Oct. 2000 issue

1 (20-oz) can light cherry pie filling
1 (14-oz) can fat-free sweetened condensed milk
1 (8-oz) can crushed pineapple in juice, drained
1 (12-oz) tub frozen fat-free whipped topping, thawed

1. Combine first 3 ingredients in a large bowl; stir until well-blended. Gently fold in the whipped topping.

Yield: 6 servings (serving size: 1-1/3 cups)

NOTE: You can also serve this as a frozen dessert. Spoon into a 13 x 9-inch baking dish; cover with plastic wrap and freeze.

Per serving, per recipe:

170 Calories; 0.2 g. Fat; 0.2 g. Fiber; 0 mg. Cholesterol; 100 mg. Sodium; 176 mg. Calcium

3 POINTS

[This message has been edited by Dina W (edited 09-30-2000).]

[Dina W]

BEFORE YOU MAKE THIS RECIPE ... PLEASE NOTE!!!!

I am sorry to say that Cooking Light has made an error in the nutritional analysis for this recipe. Thankfully, Ann, from this forum noticed the mistake and pointed it out to me.

When I ran the recipe through my MasterCook, I found that if the recipe were divided into twelve (12) servings, THEN it is 3 points per serving.

If this recipe is divided into 6 servings, however, then it is 7 POINTS per serving ... quite a difference!

I should have known that this was too good to be true http://www.healthdiscovery.net/ubb/frown.gif

Dina