Fruit dressing

Yield: 6 Servings

Measure Ingredient
½ cup Sugar
1 tablespoon All-purpose flour
1 \N Egg yolk
1 \N Lemon; juice of
½ cup Unsweetened pineapple juice
1 cup Heavy cream; whipped

Combine sugar, flour, and egg yolk in top of double boiler. Add lemon and pineapple juices; cook until thick. Fold in whipped cream, and serve over fruit salad. Will keep for 3 days in refrigerator. Yield: 1-½ cups.

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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