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Fruit Salad Citrus Dressing

 Fruit Salad Citrus Dressing
"I like topping seasonal fruit with this smooth citrusy dressing," shares Frances Poste of Wall, South Dakota. "It makes a cool colorful treat for breakfast, lunch or a picnic."
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4-1/2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1 can (6 ounces) pineapple juice
  • 1/3 cup sugar
  • 1/3 cup thawed orange juice concentrate
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • Assorted fresh fruit

Directions

  • In a saucepan, combine the first seven ingredients. Bring to a boil;
  • cook and stir for 2 minutes or until thickened and bubbly. Cool.
  • Serve over fruit. Leftover dressing may be refrigerate for up to 1
  • week. Yield: 1 cup.
Nutritional Facts: 2 tablespoons dressing (calculated without fruit) equals 85 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 22 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fruit.