Mexican Jicama Fruit Salad

My husband is on a strict diet, no sugar, no fat, no red meat. This was developed for taste, crunch and eye appeal. I have used canned pears when fresh were not available. This is an original recipe. Quick to fix and satisfying.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 1  lb jicama
• 2  fresh pears or 6  ounces  pear halves in natural juice
• 20 -25  seedless grapes
• 1  tablespoon lemon juice
• 2 (1 g) packets Splenda sugar substitute
• 1⁄4 cup  fat-free half-and-half
• 1⁄2 teaspoon cinnamon

Directions

1. Peel jicama and pears. Core pears if using fresh or drain & pat dry with paper towels if using canned.
2. Cut into julienne strips. Cut grapes in half. Place jicama, pears and grapes in medium serving bowl.
3. Sprinkle with lemon juice. Stir gently.
4. Add Splenda, fat free half & half and cinnamon. Gently stir until well blended. Cover and chill 1 to 4 hours( I stir once during the chilling).
5. Before serving, stir. You may serve in individual bowls or drain the sweet dressing from the jicama/fruit and serve on plates with lettuce leafs for the base. Jicama is juicy, full of water and also crunchy so there will be dressing to eat with a spoon.