Creamy frozen fruit salad

Yield: 12 Servings

Measure Ingredient
¼ cup Sugar
½ teaspoon Salt
1½ tablespoon All-purpose flour
¾ cup Syrup drained from fruit
1 \N 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

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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