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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
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MY HUSBAND'S Aunt Marilyn gave me this recipe years ago. I have tasted a lot of fruit dips, but this is the best, especially when all the fresh summer fruit is available. I also have doubled the recipe and used it as a delicious filling between lemon or orange cake layers. -Jane Mason, Galesburg, Illinois Ingredients:
1/4 cup sugar |
1-1/2 teaspoons king arthur unbleached all-purpose flour |
1 egg, lightly beaten |
1/4 cup pineapple juice |
2 tablespoons orange juice |
2-1/4 teaspoons lemon juice |
1-1/2 cups whipped topping |
assorted fresh fruit |
Directions:
1. In a small saucepan, combine the sugar and flour. Stir in egg and juices. Cook and stir over low heat until mixture is thickened and reaches 160°. Cover and refrigerate until chilled. Just before serving, fold in whipped topping. Serve with fruit. Yield: 1-3/4 cups.
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