Monday, May 31, 2010

Frog Eye Salad


1/2 c Splenda
2 tbsp flour
1 1/2 tsp salt
2 c pineapple juice (100% juice)
2 eggs (beaten)
1 tbsp lemon juice
1 16oz. acini de pepe pasta
1 tbsp vegetable oil
2 15oz. cans mandarin oranges, drained (no sugar added)
1 20oz. can crushed pineapple, drained (100% juice)
2 large bananas (bite sized pieces)
1 8oz. tub cool whip (sugar free)
Food Coloring (optional) green

In medium sauce pan combine splenda, 1/2 tsp salt and flour. Slowly add in pineapple juice while mixing with a whisk. Add in beaten eggs and mix well.

Heat on medium until it comes to a boil, stir VERY often. Remove from heat and let cool to room temp. (If you are going to add green food coloring now is the time.)

In a large pot add enough water to cook pasta, 1 tsp salt and 1 tbsp veg. oil. Bring to a rolling boil and add pasta. Cook to al dente. Pour into a strainer and rinse in cold water. Drain well.

In a large bowl combine pasta, oranges, bananas, pineapple, cool whip and egg mixture.

Stir well and refrigerate for at least 2 hours to set.


Notes From Source: 

Don’t freak out! It’s not REALLY frog eyes. This is a super yummy, super easy fruit/pasta salad. It makes a LOT so it would be perfect for family get togethers and pot lucks .

source: Mommy D's Kitchen

We're trying gluten free here and less sugar is always good for my waistline!

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