This is a print preview of "Pink Salad (Diabetic Recipe)" recipe.

Pink Salad (Diabetic Recipe) Recipe
by Global Cookbook

Pink Salad (Diabetic Recipe)
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  Servings: 12

Ingredients

  • 1 pkt sugar-free strawberry Jello, (10 ounces)
  • 20 ounce canned diabetic crushed pineapple, packed in water,
  •     undrained
  • 2 c. skim lowfat milk
  • 2 c. Light Cold Whip topping

Directions

  1. Combine gelatin and undrained pineapple in a saucepan. Bring to a boil.
  2. Allow to cold and add in lowfat milk. Cold to a soft set and add in whipped topping.
  3. Spread in a 9 x 13 inch pan and set to cold.
  4. Yields: 15 servings of 1/3cup each.
  5. Betty Holubek