Cooked Fruit Salad Dressing Recipe
- 1 can (20 ounces) pineapple chunks
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup orange juice
- 3 tablespoons lemon juice
- 1 egg, beaten
- 1/2 teaspoon butter
- 1. Drain pineapple, reserving the juice. Set pineapple aside for salad. In a saucepan, combine sugar and cornstarch. Stir in the pineapple juice, orange juice and lemon juice. Add egg, mix well. Cook over medium heat, stirring constantly, until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir in butter. Cover and chill. Serve over a mixture of fresh or canned fruit. Yield: about 2 cups.
2 tablespoon: 65 calories, trace fat (trace saturated fat), 14mg cholesterol, 6mg sodium, 15g carbohydrate (13g sugars, trace fiber), 1g protein
Reviews for Cooked Fruit Salad Dressing
"This is a delicious dressing for a variety of fruit. It is simple to prepare, and the orange and lemon offset the sweetness perfectly."
"I found this very tasty and think it would also work well when serving fresh strawberries and angel food cake!"