Fruits and Crabstick Salad

Dressing*
1 pack (250 ml) all-purpose cream
1/4 cup grated cheddar cheese
4 tsp sugar

Salad
1 cup cooked sago
1 can (850 g) fruit cocktail drained (reserve syrup)
1 cup canned kernel corn, drained
4 pc (60 g) carbsticks (kani), sliced into 3 then shredded

1. Prepare dressing and set aside.


2. Boil sago in fruit cocktail syrup with 1 tsp sugar for 5 minutes. Drain and set aside.


3. Combine with fruit cocktail, corn and crabsticks. Toss lightly.


4. Combine with dressing. Season with 1/4 tsp iodized fine salt. Chill until ready to serve.

*Dressing option: Make low fat cream dressing by combining 2 tbsp fruit cocktail syrup and 1 tsp unflavored gelatine in a saucepan. Heat until gelatine is dissolved. Set aside. Beat 2/3 cup (154 ml) chilled low fat milk with a wire whisk until slightly thick and frothy. Gradually add 2 tbsp sugar then gelatine mixture. Continue whisking. Cover and chill until ready to use. Whisk to soften before using. Add 1/4 cup grated cheese just before mixing with the salad ingredients.