24 Hour Fruit Salad - cooking recipe

Ingredients

2 c. pineapple (water or juice pack), drained
4 oz. cherries
1 c. miniature marshmallows
2 egg yolks
1 Tbsp. sugar
juice of 1 lemon
1/2 pt. whipping cream

Preparation

Cook egg yolks, sugar and lemon juice until thick.
Cool.
Add cream to egg mixture.
Add fruit, cherries and marshmallows. Refrigerate.
Yield:
1 quart.
Carbohydrate 15 g, protein 2 g, fat 7 g, calories 131.
One serving (1/2 cup) = 1 1/2 fruit exchange, 1 1/2 fat exchange.