Yield: 6 servings
|3||Ripe USA Bosc pears|
|1 can||Crushed pineapple; (8 oz.)|
|⅔ cup||Diced celery|
|½ cup||Chopped walnuts|
|½ cup||Miniature marshmallows|
|2||Eggs; slightly beaten|
|¼ cup||Lemon juice|
|½ cup||Heavy cream; whipped|
Core and chop pears. Drain pineapple, reserving syrup. Combine pears, pineapple, celery, nuts and marshmallows. Mix well. In a saucepan, combine eggs, sugar, lemon juice, salt and pineapple syrup. Cook over low heat, stirring constantly, until slightly thickened. Cool. Stir in mayonnaise.
Fold whipped cream into cooled egg mixture. Pour over fruit and toss lightly. Pour into an oiled 6-cup mold and freeze until firm. Let stand 20 minutes at room temperature before serving. Garnish with sliced pears and parsley, if desired.
Always be sure to use ripe pears.
Per serving: 301 Calories (kcal); 23g Total Fat; (64% calories from fat); 5g Protein; 23g Carbohydrate; 93mg Cholesterol; 136mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; ½ Fruit; 3½ Fat; 1 Other Carbohydrates Recipe by:
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