Fluffy Pineapple-Pear Salad Recipe

Fluffy Pineapple-Pear Salad Recipe
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Fluffy Pineapple-Pear Salad Recipe

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Sweet pear and pineapple are treated to a light, creamy whipped topping with a hint of tang. “This unique salad is simple and delicious. It’s perfect for family meals or company,” says Marshfield, Missouri’s Bernice Morris.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 1 can (15 ounces) pear halves in juice, drained and cubed
  • 2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1 egg, beaten
  • 1 tablespoon white vinegar
  • 1 cup reduced-fat whipped topping

Directions

Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside. Combine pineapple and pears in an 8-in. square dish; cover and refrigerate.
In a small saucepan, combine the sugar, flour and salt. Stir in the pineapple juice mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
Remove from the heat. Gently stir in vinegar. Cool to room temperature without stirring. Fold in whipped topping. Spread over fruit. Cover and refrigerate for 1 hour or until chilled. Yield: 8 servings.
Originally published as Fluffy Pineapple-Pear Salad in Light & Tasty August/September 2007 , p55

Nutritional Facts

1/2 cup: 108 calories, 2g fat (1g saturated fat), 27mg cholesterol, 53mg sodium, 23g carbohydrate (17g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 1 can (15 ounces) pear halves in juice, drained and cubed
  • 2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1 egg, beaten
  • 1 tablespoon white vinegar
  • 1 cup reduced-fat whipped topping
  1. Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside. Combine pineapple and pears in an 8-in. square dish; cover and refrigerate.
  2. In a small saucepan, combine the sugar, flour and salt. Stir in the pineapple juice mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  3. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
  4. Remove from the heat. Gently stir in vinegar. Cool to room temperature without stirring. Fold in whipped topping. Spread over fruit. Cover and refrigerate for 1 hour or until chilled. Yield: 8 servings.
Originally published as Fluffy Pineapple-Pear Salad in Light & Tasty August/September 2007 , p55

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