Frog-eyed Fruit Salad
This makes quite a bit, so it's perfect for a large summer picnic or potluck. You can also half the recipe for less left overs, but somehow, we manage to gorge on it for a few days!
1 C sugar
3 egg yolks
2C pineapple juice
1 Tbs lemon juice
16 oz acini de pepe pasta (looks like couscous)
2- 20oz pineapple chunks, juiced reserved
2-11oz mandarin oranges
1 1/2 C maraschino cherries
2 Tbs flour
1 pkg mini marshmellows
8 oz whipped cream
On low heat, combine sugar, yolks, flour, pineapple and lemon juices, until thick. Cook pasta according to package directions, drain. Combine pasta and sauce in a large bowl, cover with tautly with plastic wrap and refrigerate 8 hours or over night. It will turn into a big chunk, so break it up--I think a potato masher works good. Then toss with rest of ingredients. Enjoy!
Frog-eyed Fruit Salad
This makes quite a bit, so it's perfect for a large summer picnic or potluck. You can also half the recipe for less left overs, but somehow, we manage to gorge on it for a few days!
1 C sugar
3 egg yolks
2C pineapple juice
1 Tbs lemon juice
16 oz acini de pepe pasta (looks like couscous)
2- 20oz pineapple chunks, juiced reserved
2-11oz mandarin oranges
1 1/2 C maraschino cherries
2 Tbs flour
1 pkg mini marshmellows
8 oz whipped cream
On low heat, combine sugar, yolks, flour, pineapple and lemon juices, until thick. Cook pasta according to package directions, drain. Combine pasta and sauce in a large bowl, cover with tautly with plastic wrap and refrigerate 8 hours or over night. It will turn into a big chunk, so break it up--I think a potato masher works good. Then toss with rest of ingredients. Enjoy!
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