 |
Spaghetti Fruit Salad
|
 |
1 cup confectioners' sugar
2 eggs
1/2 cup lemon juice
1/2 teaspoon salt
1/2 pound spaghetti, broken into 2-inch pieces
1 can (20 ounces) pineapple tidbits
3 medium tart apples, diced
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chopped walnuts
Maraschino cherries, halved
In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over
medium heat until temperature reaches 160° and mixture is thickened, about 4
minutes. Cool completely. Cook spaghetti according to package directions;
drain and rinse in cold water. Place in a large bowl. Drain pineapple,
reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently;
drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight.
Fold in whipped topping just before serving. Garnish with walnuts and cherries.
Yield: 12-14 servings.
|
Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |