Pistachio-Sauerkraut Salad, Low Carb Diabetic

• 14 ounces sauerkraut, rinsed
• 1 (1 ounce) package sugar-free instant pistachio pudding
• 1/2 teaspoon dried grated fresh lemon rind or 2 teaspoons fresh grated fresh lemon rind
• 1/2 cup coarsely chopped pistachios
• 1/2 cup coarsely chopped pecans
• 1/4 cup dried currant
• 2 (1 g) packets Splenda sugar substitute

1. Drain the sauerkraut and place in a large bowl.
2. Fill the bowl with water and rinse pickling juices from the sauerkraut, then drain using a large strainer (or colander with small holes).
3. Put the sauerkraut back into the bowl, refill it with cool water, and set it aside.
4. Make the pudding according the package directions.
5. When it has begun to set, add the lemon rind.
6. (Rind from lime could be a good addition, as well!) Coarsely chop the pistachios and pecans- a food processor works well for this.
7. Pour the sauerkraut into the strainer again and drain it well, pressing down on it with the back of a spoon or spatula.
8. In a large bowl mix the rinsed/drained sauerkraut with the pudding, nuts, currants, and Splenda, and stir well.
9. Pour into a serving container and chill in refrigerator for at least an hour before serving.
10. Enjoy!

sauerkraut, lemon rind, pistachios, pecans, currant, sugar substitute

Taken from www.food.com/recipe/pistachio-sauerkraut-salad-low-carb-diabetic-27517 (may not work)