Spaghetti Fruit Salad
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
powdered sugar
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| ½ | pound |
spaghetti
broken into 2 inch pieces |
|
| 20 | ounces |
pineapple tid-bits
|
|
| 3 | medium |
apples
tart, diced |
|
| 8 | ounces |
whipped topping, prepared
thawed |
|
| ¼ | cup |
walnuts
chopped |
|
| 1 | x |
maraschino cherries
halved |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
powdered sugar
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 226.8 | g |
spaghetti
broken into 2 inch pieces |
|
| 578 | ml/g |
pineapple tid-bits
|
|
| 3 | medium |
apples
tart, diced |
|
| 231.2 | ml/g |
whipped topping, prepared
thawed |
|
| 59 | ml |
walnuts
chopped |
|
| 1 | x |
maraschino cherries
halved |
*
|
Directions
In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl. Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving, garnish.
