Rosamarina-fruit salad

Yield: 6 servings

Measure Ingredient
1 cup Water
½ cup Rosamarina
¼ teaspoon Salt, if desired
½ cup Whipping (heavy) cream
1 tablespoon Sugar
½ cup Seedless grapes, halved
½ cup Chopped pecans
1 teaspoon Shredded lemon peel
1 medium Stalk celery, sliced (about 1/2 cup)
1 can (11 ounces) mandarin orange Pineapple sections, drained

Heat water, rosamarina and salt to boiling in 1-quart saucepan; reduce heat. Simmer 5 to 8 minutes or until almost tender. Rinse in cold water and drain.Beat whipping cream and sugar in chilled medium bowl until stiff. Stir in rosamarina and remaining ingredients. Cover and refrigerate at least 2 hours. 6 SERVINGS (½ CUP EACH); 230 CALORIES PER SERVING.

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