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A CKC Recipe

Dip pear and apple in lemon juice to prevent darkening. Reserve 3 tablespoons cranberry sauce; slice remainder into quarter slices. Arrange kiwifruit, cranberry sauce slices, pear and apple or lettuce. For dressing, combine sour cream with 3 tablespoons reserved cranberry sauce and 1 teaspoon lemon juice. Makes 4 or 5 servings.

Per 5 servings: approx. 202 cal., 1 g. pro., 4 g. fat, 44 g. carb., 7 mg. Chol., and 12 mg. sodium.


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