Potluck Fruit Salad

1 cans (20 oz.) pineapple chunks

Sugar substitute (Splenda) equivalent to 2/3 c. sugar

2 T. flour

1/4 c. orange juice

2 T. lemon juice

Egg substitute equivalent to 1 egg

2 c. lite whipped topping

3 pints fresh strawberries, sliced

6 medium firm bananas cut into 1/2 inch pieces

6 c. green grapes

6 kiwifruit, peeled, halved and sliced

Drain pineapple, reserving juice; set pineapple aside. In a saucepan combine sugar substitute and flour. Stir in the orange juice, lemon juice and reserved pineapple juice. Bring to a boil. Remove from the heat.

Stir a small amount of hot mixture into egg substitute; return all to the pan; stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature; stirring several times, about 20 minutes. Fold in whipped topping.

In a large bowl, combine remaining fruit and reserved pineapple. Add dressing; toss to coat. Serve immediately.

Serves 30 at 2 pts. per serving. Each serving is 3/4 cup.

One 3/4-cup serving equals: 81 calories 1 gm fat (1 gm saturated) 14 mg cholesterol 5 mg sodium 17.5 gm carbohydrate 2 gm fiber 1 gm protein Exchanges: 1-1/2 fruit

WW Points: 2 pt.