Fruity Acini di Pepe Salad
Tiny pearls of acini di pepe in a fruity custard, tossed with crushed pineapple, mandarin oranges, whipped topping and mini marshmallows, make a bright, refreshing pasta salad. Maraschino cherries add eye-popping color.
1 cup acini di pepe pasta
1 (20-ounce) can crushed pineapple, drained with juice reserved
1 (15-ounce) can mandarin oranges, drained with liquid reserved
1 (8-ounce) container frozen whipped topping, thawed
7 ounces miniature marshmallows
1 cup Splenda® Granulated No Calorie Sweetener
2 large eggs, beaten
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 (10-ounce) jar maraschino cherries, drained (optional)
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
- In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), Splenda® Granulated Sweetener, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
- The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.
Makes 8 servings.
Note: Submitted by a home cook, this recipe has not been tested by the Splenda® Test Kitchens.
Nutritional Information Per Serving (1/8 of recipe): Calories: 380; Calories from Fat: 80; Total Fat: 9g; Saturated Fat: 7g; Cholesterol: 55mg; Sodium: 190mg; Total Carbs: 71g; Dietary Fiber: 3g; Sugars: 32g; Protein: 7g.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.