Creamy frozen fruit salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| 1½ | tablespoon | All-purpose flour |
| ¾ | cup | Syrup drained from fruit |
| 1 | Egg; slightly beaten | |
| 2 | tablespoons | Vinegar |
| 1 | cup | Drained; diced canned pears |
| ¾ | cup | Drained pineapple tidbits |
| 2 | cups | Mashed; medium-ripe bananas |
| ½ | cup | Drained; chopped, maraschino cherries |
| 1 | cup | Chopped pecans |
| ⅔ | cup | Evaporated milk |
| 1 | tablespoon | Freshly squeezed lemon juice |
Directions
Combine sugar, salt, and flour in saucepan. Add fruit syrup, egg, and vinegar. Cook over medium heat, stirring constantly until thickened. Cool.
Add fruit and nuts to cooled mixture. Chill evaporated milk in freezer until soft ice crystals form (about 10 or 15 minutes). Whip until stiff, about 1 minute. Add lemon juice; whip for 1 additional minute to make very stiff. Fold into fruit mixture. Spoon into lightly oiled 6-½-cup mold.
Freeze until firm, about 5 to 6 hours. Yield: 12 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .
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