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Cranberry-Pineapple Salsa
Yields 3 1/2 cups of salsa

This sweet yet tangy Southwest-inspired dip registers zero on the cholesterol scale. Serve with corn chips.

• 1 can (8 ounce) juice-packed crushed pineapple
• 1 cup onions
• 2 cloves garlic, minced
• 3 cup cranberries
• 1/2 cup light brown sugar
• 1 can (4 ounces) green chili peppers
• 1/2 teaspoon hot-pepper sauce

Directions:

Drain pineapple, reserving juice. Coat a saucepan with nonstick spray; heat over medium heat until hot, about one minute. Sauté onions and garlic in pan for two minutes. Add reserved pineapple juice, cranberries and sugar. Cook, stirring occasionally, until cranberries begin to pop, about five minutes. Remove from heat. Stir in pineapple, peppers and hot-pepper sauce. Nutrition Analysis (per serving): Calories: 109 Fat: 0 g Protein: 1 g Carbohydrates: 27 g Fiber: 3 g Cholesterol: 0 mg Sodium: 200 mg

©2006 Rodale Inc. Prevention is Registered Trademark of Rodale Inc. Recipes Courtesy of Prevention.com. For more recipes, visit Prevention.com.