Frozen Island Salad
From
Faye Koestner
1 - 3
oz. package cream cheese, softened
1 - 6
or 8 oz. carton of pineapple nonfat yogurt (or any flavor you wish)
¼ C.
sugar
1 8
oz. can crushed pineapple in unsweetened juice, drained
In
medium mixing bowl, thoroughly blend cream cheese and yogurt
Stir
in sugar and drained pineapple
Line
muffin tin with 8 muffin liners
Freeze
salad in paper lined tin. After mixture has frozen, remove the salad from the muffin
tin, leave the paper liners on and put them in a sealed plastic bag
When
serving, remove paper liners from salad and garnish with greens and fresh fruit
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