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Wednesday, February 17, 2016

twenty four hour fruit salad

Ingredients

  • Servings: 10
  • 1 egg, beaten
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons butter
  • 1 tablespoon white sugar
  • 1 (15 ounce) can pineapple chunks - drained with juice reserved
  • 1 tablespoon poppy seeds
  • 1/2 pint heavy cream, whipped
  • 1 (11 ounce) can mandarin orange segments, drained
  • 1 (15.25 ounce) can , drained
  • 1/2 (16 ounce) package miniature marshmallows
  • 1 banana, sliced

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • in a medium saucepan, whisk together the egg, lemon juice, butter, sugar and 1 tablespoon of the reserved pineapple juice over low heat. cook, whisking constantly, until mixture becomes thick. whisk in poppy seeds. remove from heat and chill.
  • once dressing is cold, fold in whipped cream, pineapple, orange segments, and marshmallows. cover and refrigerate 24 hours. just before serving, mix in the banana.

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