 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
Patricia Staudt of Marble Rock, Iowa dresses up canned fruit with marshmallows and a home-cooked pudding-like dressing to make this light and refreshing salad. At 31 cents a serving, it's an economical addition to most any meal. Ingredients:
1 can (20 ounces) pineapple tidbits |
1 can (15 ounces) chunky mixed fruit |
1/4 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup lemon juice |
2 eggs, lightly beaten |
1/2 cup whipped topping |
1 cup miniature marshmallows |
Directions:
1. Drain pineapple and mixed fruit, reserve 1 cup of juice. Set fruit aside.
2. In a large saucepan, combine sugar and flour. Stir in lemon juice and reserved fruit juices until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Cool completely.
3. Fold in the whipped topping, marshmallows, pineapple and mixed fruit. Transfer to a serving bowl. Yield: 10 servings.
|
|