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Ingredients

• 4 cups fresh pineapple
• 3 cups fresh strawberries
• 1/2 cup Splenda© granular sweetener
• 1/2 cup packed basil leaves
• 1 tablespoon lime zest
• 1/2 cup fresh blueberries

Preparation

1. Cube pineapple and quarter strawberries.
2. Combine Splenda sweetener with 1/2 cup water in a saucepan; bring to a boil. Cook 1 minute. 
3. Remove from heat and stir in basil and lime zest.
4. Cool to room temperature then strain through a fine strainer into a bowl; discard solids.
5. Combine pineapple, strawberries and blueberries in a large bowl. Drizzle with Splenda mixture and toss to coat. Chill until ready to serve.

Helpful hints

• Fresh basil works best, but you can use equal amount of dried whole leaves).
• This salad can be refrigerated up to two days. 
• For higher calories use sugar instead of Splenda sweetener.