- 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
- 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
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