Fruit Salad Dressing Recipe
- 3 tablespoons all-purpose flour
- 2 cans (6 ounces each) pineapple juice
- 1 can (6 ounces) frozen orange juice concentrate, thawed
- 1/2 to 1 cup sugar
- 1/4 cup honey
- 1/4 cup lemon juice
- Assorted fresh fruit
- 1. In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. 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: 2 cups.
1 serving (2 tablespoons) equals 70 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 18 g carbohydrate, trace fiber, trace protein.
Reviews for Fruit Salad Dressing
"I made this dressing tonight and declare it a winner. We loved it. Because we are limiting our sugar intake, I did substitute Splenda for sugar but only 1/2 cup. It was delicious mixed with a bowl of fresh fruit. I highly recommend this recipe as a Volunteer Field Editor."