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    Summer Fruit Salad


    Source of Recipe


    tasteofhome.com

    List of 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

    Recipe



    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 mixing bowl, beat cream cheese until smooth. Add juice mixture; mix well. Cover and refrigerate overnight.

    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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