Soak the wheat berries overnight, then cook 1 hour. Or, cook at low temperature for several hours until chewable. Drain and cool. Drain the pineapple and reserve juice. With a mixer, whip the cream cheese until it is very s smooth. Add the instant pudding and use some of the pineapple juice to keep it smooth. By hand, mix I the pineapple an d wheat followed by the cool whip. Fore a real treat, use whipped real cream in place of cool whip. Use the lemon juice and pineapple juice to thin the salad to the desired consistency.
Garnish with Pomegranates
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 20 | ||
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Calories: 315 | ||
Calories from Fat: 126 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 25.8mg | 8 % | |
Sodium 171.7mg | 6 % | |
Potassium 207.1mg | 5 % | |
Total Carbohydrate 44g | 13 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 40.3g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 315
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