PINA COLADA DIP
Nita Bunting
1 can (15.5-oz.) crushed pineapple in its own juice, undrained
2 (3-oz.) boxes instant coconut cream pudding mix
1 c. light sour cream
¾ c. 2% evaporated milk
Place all ingredients in blender or food processor and blend 30 seconds stirring after 15 seconds. Put in refrigerator for 30 minutes to blend flavors. Serve with sliced fruit for dipping.
 
BAKED CAULIFLOWER POTATO SALAD
Phyllis Koos
1 head cauliflower, cut into florets; roasted for 25 minutes at 350°F.
¼ c. relish
3 hard-boiled eggs, diced
¾ c. Duke’s light mayonnaise
1 Tbs. mustard
Salt, pepper, garlic to taste
Mix all ingredients together and refrigerate if not using immediately. Note: You can add anything you use in making your own favorite potato salad.
 
APPLE SALAD
Puff (Pat) Sprague
4-5 Granny Smith apples
10-12 oz. low-sugar dried cranberries
12-16 oz. chopped walnuts
16 oz. low-fat plain yogurt
2 Tbs. vanilla
Chop apples, add remaining ingredients an...