In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 106? and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in large bowl. Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. Garnish with walnuts and cherries.
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 12|
|Calories from Fat: 77 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 176.6mg||54 %|
|Sodium 74.2mg||3 %|
|Potassium 257.9mg||7 %|
|Total Carbohydrate 35.7g||11 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 33.1g|
|Protein 9.3g||13 %|
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Calories per serving: 249
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