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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A tangy cream cheese dressing makes this refreshing salad special. I've found it's a big hit at potlucks, whether served as a salad or dessert. It makes a luscious finale on those sultry summer days when baking is out of the question. James Korzenowski, Fennville, Michigan Ingredients:
pineapple cream cheese dressing: |
1/3 cup sugar |
4 teaspoons cornstarch |
1/4 teaspoon salt |
1 cup pineapple juice |
1/4 cup orange juice |
2 tablespoons lemon juice |
2 eggs, lightly beaten |
2 packages (3 ounces each) cream cheese, softened |
salad: |
2 cups sliced fresh strawberries |
2 cups pineapple tidbits |
1-1/2 cups seedless green or red grapes, halved |
1-1/2 cups diced peaches or nectarines |
1 cup fresh blueberries or raspberries |
1/4 cup sugar |
leaf lettuce |
Directions:
1. In a small saucepan, combine the sugar, cornstarch and salt. Stir in the juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount into the eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160° and is thickened. Remove from the heat; cool slightly. In a small bowl, beat cream cheese until smooth. Add juice mixture; mix well. Cover and refrigerate overnight.
2. In a large bowl, combine the fruit. Sprinkle with sugar; toss to coat. Cover and refrigerate overnight. Serve in a lettuce-lined bowl with the dressing. Yield: 8 servings.
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