8 c. tart red apples, unpeeled
1 can (20 oz.) pineapple chunks, drained, reserve juice
2 c. seedless green grapes
1-2 tsp. poppy seed
1 1/2 c. toasted pecans

DRESSING:

Reserved pineapple juice
1/4 c. butter
1 tbsp. lemon juice
2 tbsp. cornstarch
2 tbsp. water
1/2 c. reduced calorie mayonnaise
1/2 c. yogurt

Make dressing first by combining the reserved pineapple juice, butter, sugar and lemon juice in small saucepan. Heat to boiling. Combine cornstarch and water to make smooth paste, add to the hot mixture. Cook until thick and smooth. Chill completely before stirring in mayonnaise and yogurt.

Combine apples, pineapple chunks, grapes and poppy seed in large glass bowls. Add chilled dressing. Refrigerate until time to serve. Add pecans just before serving.