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75 minutes
Prep: 15 minutes
165 calories per serving view nutrition facts
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| 2 | cups | carrots | grated |
| 1/2 | cup | pineapple | crushed, unsweetened |
| 2 | tablespoons | raisins, seedless | |
| 1 | tablespoon | lemon juice | |
| 1/4 | cup | yogurt, low-fat | |
| 2 | tablespoons | mayonnaise, light | |
| 1 | package | artifical sweetener | |
| 2 | teaspoons | coconut | shredded |
In medium bowl, combine carrots, pineapple, raisins and lemon juice.
Using a wire whisk-in small bowl combine remaining ingredients except coconut; pour over carrot mixture and toss until well coated.
Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Just before serving, toss again and sprinkle with coconut.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 9.0g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 105mg | 4% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 4.0g | 16% |
| Sugars 8.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 185% | Vitamin C | 9% | |
| Calcium | 5% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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You're making pastry cream for a banana cream pie for dessert tomorrow. Chilling it overnight should render it appetizingly ...
I just tried this recipe, used more garlic, and used chicken breast instead of chicken thighs, so great, I can't wait giving it a five stars. Excellent.
