Frozen Individual Waldorf Salads
|Canned crushed pineapple in heavy syrup||8 1⁄4 Ounce, undrained|
|Eggs||2 , lightly beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Chopped red delicious apple||2 1⁄2 Cup (40 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Miniature marshmallows||2⁄3 Cup (10.67 tbs)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Light mayonnaise||1⁄4 Cup (4 tbs)|
|Frozen reduced calorie whipped topping||1 Cup (16 tbs), thawed|
|Lettuce leaves||18 (Curly)|
|Celery leaves||4 (Optional)|
1. Drain pineapple, reserving syrup. Set pine apple aside. Combine reserved syrup, eggs, and sugar in a saucepan. Cook over medium heat until thick and smooth, stirring constantly. Remove from heat; let cool slightly.
2. Combine apple and lemon juice; stir well. Add apple mixture to egg mixture. Stir in pineapple, celery, and next 3 ingredients. Fold in whipped topping. Divide evenly among 18 paper-lined muffin cups. Cover; freeze until firm. Remove paper liners. Serve on lettuce-lined plates; if desired, garnish with celery leaves and walnut halves.