Sweet & Tart Creamy Fruit Salad

• 23 cup light sour cream
• 2 tablespoons lime juice
• 1 tablespoon Splenda sugar substitute
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) can mandarin oranges, drained
• 2 granny smith apples
• 2 fuji apples
• 6 tablespoons slivered almonds, toasted
• 6 tablespoons pecan pieces, toasted

1. In a small mixing bowl, whisk together the light sour cream, lime juice and Splenda until creamy and well-blended.
2. Add the crushed pineapple and the mandarin orange slices to the sour cream mixture and wisk again; the orange slices will probably break up a bit while you wisk them, which is fine.
3. Set the sour cream mixture in the refrigerator to chill.
4. Core and slice the granny smith and fuji apples into bite-sized chunks and place them in a large bowl.
5. Add the chilled sour cream dressing to the sliced apples and stir well, until all of the apple chunks are well-coated with dressing.
6. Sprinkle 1 teaspoons to 1 tablespoons of each of the toasted almonds and pecans on top of each serving immediately before eating (you can stir the nuts into the salad if you want to; I sprinkle mine on top immediately before serving so they stay extra crunchy).
7. This salad keeps well covered in the refrigerator for a few days; just remember to stir well right before each time you serve it.

light sour cream, lime juice, splenda sugar substitute, pineapple, mandarin oranges, granny smith apples, fuji apples, slivered almonds, pecan

Taken from www.food.com/recipe/sweet-tart-creamy-fruit-salad-112500 (may not work)