Twenty-four Hour Fruit Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Salad | 12 | Servings | |
INGREDIENTS
| 2 | Eggs, beaten | |
| 2 | T | Vinegar |
| 4 | T | Sugar |
| 2 | T | Butter |
| 2 | c | White grapes, halved |
| 2 | c | Pineapple chunks, drained |
| 2 | c | Mandarin oranges, drained |
| 2 | c | Miniature marshmallows |
| 1 | c | Pecans or almonds |
| 1 | c | Red cherries |
| 1 | pt | Whipped cream or whipped |
| topping | ||
| hours. |
INSTRUCTIONS
In top of double boiler combine eggs, vinegar, sugar & butter. Cook until thick. After mixture has cooled, fold in whipped cream. Add grapes, pineapple, oranges, marshmallows, nuts & cherries. Refrigerate LYNDA BRASEL From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 43.9mg
Sodium: 29.6mg
Potassium: 153.9mg
Carbohydrates: 17.9g
Fiber: <1g
Sugar: 16.3g
Protein: 2g