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Marshmallow Fruit Bowl Recipe

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Patricia Staudt of Marble Rock, Iowa dresses up canned fruit with marshmallows and a home-cooked pudding-like dressing to make this light and refreshing salad. At 31 cents a serving, it's an economical addition to most any meal.

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Marshmallow Fruit Bowl Recipe

Prep/Total Time: 15 min.

Yield: 10 Servings

15 15

Ingredients

1 can (20 ounces) pineapple tidbits
1 can (15 ounces) chunky mixed fruit
1/4 cup sugar
2 tablespoons all-purpose flour
1/4 cup lemon juice
2 eggs, lightly beaten
1/2 cup whipped topping
1 cup miniature marshmallows

Directions

Drain pineapple and mixed fruit, reserve 1 cup of juice. Set fruit aside.
In a large saucepan, combine sugar and flour. Stir in lemon juice and reserved fruit juices until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Cool completely.
Fold in the whipped topping, marshmallows, pineapple and mixed fruit. Transfer to a serving bowl. Yield: 10 servings.

Nutritional Facts 1 serving (1/2 cup) equals 117 calories, 2 g fat (1 g saturated fat), 43 mg cholesterol, 19 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Marshmallow Fruit Bowl in Quick Cooking January/February 1999, p42

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