Friday, April 11, 2008

Taffy Apple Salad

Taffy Apple Salad
From: mmouse9799

1 20 oz. can of Pineapple (the original recipe calls for crushed, but I prefer chunks or tidbits. If you use rings, you’ll have to cut them into pieces.)
1 8 oz. tub of Cool Whip Free (the turquoise/teal one)
1 package Fat Free/Sugar Free Butterscotch Pudding (Jello makes it; I don’t know if anyone else does)
2 med/large apples or 3 small apples (any kind you have is fine.)

Drain the juice from the pineapples into a two quart mixing bowl. Using a wire wisk (or fast moving fork) mix the pudding into the pineapple juice. (I usually add the pudding slowly as I stir.) Try to get rid of all of the lumps. Whip the Cool Whip into the pudding/juice mixture. Once the Cool Whip is incorporated, dump in the pineapple and stir with a big spoon or rubber spatula. Cut the apples into chunks and dump them in too. (If you’re lazy, make your chunks bigger. If you’re less lazy, well, your chunks will probably be neat and evenly sized. Good for you. Mine never are. You don’t need to peel the apples—well, I never have anyway.) Mix it all up with that big spoon. You can serve right away (If you’re planning on this, you may want to refrigerate your apple and pineapple first. It’s better if everything is cold.) or you can put it in the fridge for later.

This is super easy—prep time is definitely less than 15 minutes. It’s also a Weight Watchers recipe (but it’s super yummy anyway, so please don't hold it's healthiness against it). A one cup serving is 1 point.

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