Yield: 1 servings
Measure | Ingredient |
---|---|
2 \N | Egg |
1 can | (20-oz) crushed pineapple |
\N \N | Drained reserving 2 Tb |
\N \N | Liquid |
3 tablespoons | Lemon juice from |
\N \N | Concentrate |
2 tablespoons | Sugar |
1 tablespoon | Butter/margarine |
¼ teaspoon | Salt |
1 can | (11-oz) mandarin oranges |
\N \N | Drained and halved |
1 can | (8-oz) seedless grapes |
\N \N | Drained and halved |
2 cups | Miniature marshmallows |
2½ cup | Whipping cream whipped |
¼ cup | Finely chopped maraschino |
\N \N | Cherries |
1 cup | Acini di pepe/rosmarina/ |
\N \N | Rings uncooked |
Prepare acini de pepe according to package directions; drain. In small, heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved pineapple liquid, lemon juice, sugar, butter and salt. Cook over low heat until mixture thickens and coats a metal spoon, stirring constantly, about 2 minutes. Cool to room temperature. In large bowl, combine acini de pepe, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture, then whipped cream.
Cover; chill thoroughly. Stir gently before serving. Garnish with cherries. Refrigerate leftovers.