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.
1 serving (2 tablespoons) equals 65 calories, trace fat (trace saturated fat), 14 mg cholesterol, 6 mg sodium, 15 g carbohydrate, trace fiber, 1 g 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!"