Summer Fruit Salad

 

8 servings

Pineapple cream cheese dressing

• ¼ cup sugar
• 4 teaspoons corntarch
• ¼ teaspoon salt
• 1 cuppineapple juice
• ¼ cup orange juice
• 2 tablespoons lemon juice
• 2 eggs, lightly beaten
• 2 packages (3 ounces each) cream cheese, softened

Salad

• 2 cups sliced fresh strawberries
• 2 cups pineapple tidbits
• 1½ cups seedless green or red grapes, halved
• 1½ cups diced peaches or nectarines
• 1 cup fresh blueberries or raspberries
• ¼ cup sugar
• Leaf lettuce

1. In a small saucepan, combine the sugar, cornstarch and salt ; stir in juices until smooth.
2. Bring to a boil ; cook and stir for 2 minutes or until thickened, remove from the heat.
3. Stir a small amount in the eggs ; return all to the pan, stirring constantly.
4. Cook and stir until mixture reaches 160F and is thickened ; remove from the heat and cool slightly.
5. In a small mixing bowl, beat cream cheese until smooth ; add juice mixture and mix well.
6. Cover and refrigerate until serving time.
7. In a large bowl, combine the fruit ; sprinkle with sugar and toss to coat.
8. Cover and refrigerate until serving time.
9. Serve in a lettuce-lined bowl with the dressing.

BON APPÉTIT