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