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Fruit Salad Dressing




Source of Recipe


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Fruit Salad Dressing

Quick Cooking March/April 2000
Prep: 10 min. + chilling
Yield: 2 cups. - 16 servings

"I like to top seasonal fruit with this smooth citrusy dressing," notes Frances Poste of Wall, South Dakota. "It makes a cool colorful salad for breakfast, lunch or picnics in the summer."

Ingredients:
• 3 tablespoons all-purpose flour
• 2 cans (6 ounces each) pineapple juice
• 1 can (6 ounces) frozen orange juice concentrate, thawed
• 1/2 to 1 cup sugar
• 1/4 cup honey
• 1/4 cup lemon juice
•
• Assorted fresh fruit

Directions:
1. In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool.

Serve over fruit. Leftover dressing may be refrigerated for up to 1 week.

1 serving (2 tablespoons) equals 70 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 18 g carbohydrate, trace fiber, trace protein.