up lime syrup for mojito fruit salad.
To make sorbet, churn
Combine eggs, sugar, salt, lemon juice, pineapple juice and butter and
cook in a double boiler until thick.
Cool and pour over
drained
fruit.
Whip the cream, then fold in fruit mixture. Chill 24 hours.
Place all fruit in strainer and drain at least 2 hours.
Mix with coconut and sour cream.
Allow to sit in refrigerator for 24 hours.
Can be molded; use nonstick spray.
Combine eggs, vinegar and sugar in top of double boiler. Cook until thick and creamy. Add butter; mix well while hot. Pour over marshmallows, fruit cocktail and bananas. Fold in whipped cream. Let stand in refrigerator 24 hours.
Put eggs, vinegar and sugar in top of a double boiler and cook until thick, then add butter.
Put in a large bowl to cool.
Whip cream and add to dressing.
Be sure dressing is cool.
Add fruit, well drained, then marshmallows.
Mix well.
Refrigerate 24 hours before serving.
Combine eggs, vinegar and sugar in top of a double boiler. Cook until thick and creamy.
Add butter and mix well.
While mixture is still hot, pour over marshmallows, fruit cocktail and bananas.
Fold in whipping cream.
Let stand in the refrigerator for 24 hours.
Heat whipping cream in a double boiler.
Add egg yolks, sugar, lemon juice and salt.
Cook until thick.
Cool.
Add 3/4 of the whipped cream, pineapple and cherries.
Be sure to drain the fruit. Add halved marshmallows.
Let stand for 24 hours before serving. Enjoy!
Put eggs in double boiler.
Add vinegar and sugar, beating constantly, until thick and smooth.
Remove, then add butter.
Let cool.
When dressing is cool, fold in marshmallows, fruits and whipped cream.
Chill 24 hours.
Substitute other fruits if you wish.
Put eggs in double boiler.
Add vinegar and sugar, beating constantly until thick and smooth.
Add butter and cool.
Fold in all other ingredients.
Refrigerate 24 hours.
irm.
For the fruit salad, combine all fruit in a large glass
Pour the canned fruit, with its juice, into a
Lemongrass and Coconut Milk Syrup: In a saucepan, bring all the ingredients to a boil. Simmer for about 2 minutes. Strain and refrigerate until completely chilled, about 30 minutes.
Fruit salad: In a bowl, combine all the ingredients.
Drizzle with the lemongrass and coconut milk syrup just before serving.
Tips: If you make this fruit salad in advance, add the bananas and kiwis at the last moment. If you can't find lemongrass, use the grated zest of 1 one lime.
Beat cream cheese and whipping cream until soft peaks form. Stir in other ingredients, except peaches.
Refrigerate several hours until salad sets.
Cook macaroni per package directions to al dente; drain, rinse and cool.
Combine juice of fruit cocktail, lemon, 2 cups pineapple juice, eggs, flour and salt.
Boil over medium heat, stirring constantly until thickened.
Pour this mixture over the cooled pasta, stir, and store covered in the refrigerator overnight.
The next day, add pineapple tidbits, fruit cocktail, Cool Whip and marshmallows.
Refrigerate until serving time.
br>Meanwhile, prepare the vodka fruit salad: In a small bowl, stir
In a parfait or sundae glass, layer some fruit salad, top with 1/2 of the yoghurt per serving, and layer more fruit on top. Drizzle with 1 tblsp honey per serving (or to taste), sprinkle with 2 tblsps of walnut pieces per serving and a sprinkle of cinnamon.
Enjoy!
o the touch, about 1 hour. Invert the pan and let
Mix pudding according to directions on box.
Fold in whipped cream.
Drain liquid from all fruits and fold fruit into pudding with marshmallows and bananas.
Chill.
Serve in lettuce cups or plain.
Makes 8 to 10 servings.
Boil the first 4 ingredients together until thick; cool.
Add whipped cream, fruit, nuts and marshmallows.
Mix together; let stand overnight.
br>Mix the ingredients for fruit salad and chill in the refrigerator