Fruit Salad Dressing
July 17, 2008
2 tsp. sugar
½ tsp. Cornstarch
1 tsp. Lemon juice
2 ½ tsp. orange juice
2 Tbsp. unsweetened pineapple juice
1 Tbsp. egg
¾ ounces cream cheese, whipped
In saucepan combine sugar, cornstarch and salt. Add juices. Cook over low heat, stirring constantly until thickened. Beat eggs; add some hot mixture to eggs. Pour hot mixture into remaining eggs. Cook, stirring, 3-4 minutes more. Cool and blend with cream cheese. Stores well in refrigerator for several weeks. Makes about ¼ cup.
Entry Filed under: Fruit Salads. Tags: cream cheese, dressing, Fruit, salad.
Trackback this post | Subscribe to the comments via RSS Feed