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    Coconut Carrot Salad

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    This is a light refreshing salad, perfect when ham is on the menu.
    Serves 6 (full 2/3 cup)

    List of Ingredients

    • 1/2 cup (4 ounces) Philadelphia fat-free cream cheese
    • 1/2 cup Kraft fat-free mayonaise
    • 1/2 cup Cool Whip Free
    • 1/2 teaspoon coconut extract
    • 3 cups shredded carrots
    • 1 cup (one 8-ounce can) pineapple tidbits, packed in fruit juice, drained
    • 3 tablespoons flaked coconut
    • 1 cup miniature marshmallows


    1. In a large bowl, stir cream cheese with a spoon until soft. Blend in mayonaise, Cool Whip Free, and coconut extract. Add carrots, pineapple and coconut. Fold in marshmallows. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

    Final Comments

    Each serving equals:
    HE: 1 Vegetable, 1/3 Fruit, 1/3 Protein, 1/2 Slider, 8 Optional Calories
    125 Calories, 1gm Fat, 3gm Protein, 26gm Carbohydrates,
    298mg Sodium, 75mg Calcium, 2gm Fiber
    DIABETIC: 1 Vegetable, 1 Starch

    "Healthy Exchanges Food Newsletter, March 2000 pg. 6"




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