Served with seasonal fruit, this citrusy dressing makes a refreshing side dish or dessert for your next ladies' luncheon or breakfast buffet. It's a snap to make, too! -Shirley Haase Madison, Wisconsin
- 2/3 cup orange juice
- 3 tablespoons lemon juice
- 1 cup sugar
- 1 egg, lightly beaten
- Assorted fresh fruit
- In a small saucepan, combine juices, sugar and egg. Bring to a boil; cook and stir for 1 minute or until thickened. Strain. Cover and refrigerate until serving. Serve with fresh fruit. Yield: about 1 cup.
Originally published as Fruit Salad Dressing in Taste of Home February/March 2004, p37
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Reviewed Mar. 29, 2011
"I added some coconut to the top."