Smorgasbord Fruit Salad

1 (20 ounce) can pineapple chunks
Sugar substitute (Splenda) equivalent to 2/3 cup sugar
2 tablespoons flour
1/4 cup orange juice
2 tablespoons lemon juice
Egg substitute equivalent to 1 egg
2 cups lite whipped topping
3 pints fresh strawberries, sliced
6 medium firm bananas cut into 1/2-inch pieces
6 cups 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 WW points 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: 11/2 fruit

2 WW points