Makes a large batch, great for the holidays
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|
|Calories from Fat: 126 (40%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 315
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