Sweet & Tart Creamy Fruit Salad

1. 1

   In a small mixing bowl, whisk together the light sour cream, lime juice and Splenda until creamy and well-blended.

2. 2

   Add the crushed pineapple and the mandarin orange slices to the sour cream mixture and wisk again; the orange slices will probably break up a bit while you wisk them, which is fine.

3. 3

   Set the sour cream mixture in the refrigerator to chill.

4. 4

   Core and slice the granny smith and fuji apples into bite-sized chunks and place them in a large bowl.

5. 5

   Add the chilled sour cream dressing to the sliced apples and stir well, until all of the apple chunks are well-coated with dressing.

6. 6

   Sprinkle 1 teaspoons to 1 tablespoons of each of the toasted almonds and pecans on top of each serving immediately before eating (you can stir the nuts into the salad if you want to; I sprinkle mine on top immediately before serving so they stay extra crunchy).

7. 7

   This salad keeps well covered in the refrigerator for a few days; just remember to stir well right before each time you serve it.

* Per serving · 4 servings · Values may vary.

No additional tips available.