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660 -- DIABETIC CREAM CHEESE SALAD

1 (3 oz.) env. sugar free Jello (lime)
1 c. crushed pineapple in own juice
3 oz. lite cream cheese, room
temperature
1/2 c. evaporated skim milk, chilled
Mix Jello with 1 cup boiling water. Drain juice from pineapple and add water
to make 1/2 cup liquid. Add juice to Jello mixture and chill until syrupy.
Beat the evaporated skim milk, making sure that the bowl, beaters and milk are
well chilled. Set whipped milk aside. Beat the cream cheese into Jello. Fold
in the whipped milk and drained pineapple and chill in mold or glass dish.
Yields 9 1/2 cup servings. Substitutions: 1 serving equals 1/2 fat
substitution and 1/2 fruit substitutes. ----
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