Sweet and Sour Pineapple Beets (Fat Free)

From: ladypit

On Jan 1, 2008

A super easy to put together side dish. I used splenda brown to bring the calories down a smidge (though they are already pretty good). I think next time I'll cut up my beets. I'm looking forward to having this available in the fridge for me to munch on. Get well soon, Kitten!

From: Grannydragon

On Jan 1, 2008

Made this recipe with #80449 Fluffiest Scrambled Eggs, for the first brunch of the new year. And for my first,ever tags. They complimentd each other nicely. DH and I both enjoyed this recipe. Made it according to the recipe, but with Splenda brown sugar blend, and rice flour for my dietary imperatives.

From: Susiecat too

On Dec 28, 2007

I made one major change — I used one very large fresh beet and diced it, and used fresh pineapple, diced it as well (about 2/3 of a small pineapple). To make up for the liquid from the can, I used about an extra 1/2 cup water. I just prefer fresh to canned. But I am sooooo glad that I tried this recipe — I would never have thought of this combination on my own, and I loved every last bite of it. I mopped up all that glorious fuschia-pink sauce with a piece of bread once the chunks of beet and pineapple were all gone. This is a keeper for sure. Made for Kittencal's cook-a-thon, sending my very best wishes for a rapid recovery! Thanks for the yum-yums!

From: justcallmetoni

On Jul 13, 2006

I've made these twice this week and neglected to review the first time. Initially, I made them with brown sugar Splenda and flour. Ended up adjusting by adding a little more vinegar as my tastes tend toward tend towards the tangy. The secnd time I used regular Splenda and arrowroot to make the WW Core. Also very good though I missed the bit of flavor from the brown sugar. either way they were a asty treat. Thanks Kitz. Just delicious.