PINA COLADA DIP Nita Bunting 1 can (15.5-oz.) crushed pineapple in its own juice, undrained 2 (3-oz.) boxes instant coconut cream pudding mix 1 c. light sour cream ¾ c. 2% evaporated milk Place all ingredients in blender or food processor and blend 30 seconds stirring after 15 seconds. Put in refrigerator for 30 minutes to blend flavors. Serve with sliced fruit for dipping.   BAKED CAULIFLOWER POTATO SALAD Phyllis Koos 1 head cauliflower, cut into florets; roasted for 25 minutes at 350°F. ¼ c. relish 3 hard-boiled eggs, diced ¾ c. Duke’s light mayonnaise 1 Tbs. mustard Salt, pepper, garlic to taste Mix all ingredients together and refrigerate if not using immediately. Note: You can add anything you use in making your own favorite potato salad.   APPLE SALAD Puff (Pat) Sprague 4-5 Granny Smith apples 10-12 oz. low-sugar dried cranberries 12-16 oz. chopped walnuts 16 oz. low-fat plain yogurt 2 Tbs. vanilla Chop apples, add remaining ingredients an...