Directions:
- In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160° and mixture is thickened, about 4 minutes. Cool completely.
- Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl.
- Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight.
- Fold in whipped topping just before serving. Garnish with walnuts and cherries. Yield: 12-14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.68 Kcal (740 kJ) | ||
| Calories from fat | 24.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.74g | 4% | |
|---|---|---|---|
| Cholesterol | 27.28mg | 9% | |
| Sodium | 108.93mg | 5% | |
| Potassium | 76.76mg | 2% | |
| Total Carbs | 35.19g | 12% | |
| Sugars | 20.46g | 82% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 4.03g | 8% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 0.8mg | 4% | |
| Calcium | 10.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 288.09 Kcal (1206 kJ) | ||
| Calories from fat | 40.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 4% | |
|---|---|---|---|
| Cholesterol | 44.48mg | 9% | |
| Sodium | 177.62mg | 5% | |
| Potassium | 125.17mg | 2% | |
| Total Carbs | 57.39g | 12% | |
| Sugars | 33.36g | 82% | |
| Dietary Fiber | 1.26g | 3% | |
| Protein | 6.58g | 8% | |
| Vitamin C | 7.1mg | 7% | |
| Iron | 1.3mg | 4% | |
| Calcium | 17mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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