Frozen bosc cream salad

Yield: 6 servings

Measure Ingredient
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
⅓ cup Sugar
¼ cup Lemon juice
⅛ teaspoon Salt
¼ cup Mayonnaise
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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