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Full Online Book HomeLearning KitchenFruit - Mixed Fruit - White Wedding Salad
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Fruit - Mixed Fruit -  White Wedding Salad Post by :bristar Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2356

Click below to download : Fruit - Mixed Fruit - White Wedding Salad (Format : PDF)

Fruit - Mixed Fruit - White Wedding Salad

1 can (19 oz/584ml) pineapple chunks
2 cups seedless green grapes, halved
1 large banana, sliced
1 cup toasted sliced almonds
2 cups miniature marshmallows
2 eggs
2 tbsp brown sugar
1/2 cup light cream
1/2 tsp grated lemon rind
1/4 cup lemon juice
1 cup whipping cream
Garnish: Lettuce, mint, or watercress, whole green grapes, sliced banana.


In a large bowl, combine drained pineapple, grapes, banana, almonds and marshmallows. Refrigerate.

In top of double boiler, mix together eggs, sugar, light cream and lemon rind. Gradually blend in lemon juice. Cook over boiling water, stirring constantly, until thickened. Chill.

When lemon mixture is cool, whip cream and fold in. Pour over fruit mixture and stir gently. Refrigerate for 24 hours before serving. Serve in lettuce cups, garnished with mint or watercress, or as mentioned above. Makes 8 servings.
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1 can (29 oz.) pear halves in lite syrup 1 can (16 oz.) peach slices in lite syrup 1 can (16 oz.) mandarin orange segments 1 pkg. (6 oz.) craisins (sweetened dried cranberries) 1/2 C. sugar 1 T. lemon juice 1/2 tsp. Cinnamon 1/4 tsp. ginger 3 T. orange juice concentrate Drain fruit; reserving syrup. Measure reserved liquid from pears, adding liquid from peaches and oranges to equal 1-1/2 cups. In a medium saucepan, combine liquid, craisins, sugar, lemon juice, cinnamon and ginger. Mix well.Bring to a boil. Boil 5 minutes.
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