1 can (15 1/4 oz.) crushed pineapple, drained
1 c. chilled cooked rice (may use left over rice)
1/3 c. flaked coconut
1/4 c. golden raisins
1/2 whipping (heavy) cream
2 tbsp. sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. ground ginger
1/8 tsp. salt
4 tbsp. slivered almonds
Salad greens

Mix pineapple, rice, coconut and raisins in medium bowl. Beat whipping cream, sugar, vanilla, almond extract, ginger and salt in chilled small bowl until stiff, fold into rice mixture. Stir in 3 tablespoons of the almonds. Spoon onto salad greens. Garnish with 1 tablespoon slivered almonds. Serves 6.

1 serving: 240 cal., 3 g Protein, 33 g Carbohydrate, 12 g Fat, 25 mg Cholesterol, 60 mg Sodium.