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Cooked Fruit Salad Dressing

My mother handed this recipe down to me, and it has never failed to receive raves from my guests, especially the men. They enjoy it so much that they always put huge servings on their salads, so I rarely have leftovers!
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    about 2 cups

Ingredients

  • 1 can (20 ounces) pineapple chunks
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup orange juice
  • 3 tablespoons lemon juice
  • 1 large egg, beaten
  • 1/2 teaspoon butter

Directions

  • 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.
Nutrition Facts
2 tablespoons: 65 calories, 0 fat (0 saturated fat), 14mg cholesterol, 6mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 1g protein.

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