Creamy Fruit Salad 

Delightfully sweetened and thickened whipping cream topping makes just the right textured fruit salad. Thank you Teresa! ***Need to refrigerate 24 hours, so plan accordingly.

-Perfect Whipped Cream-
8 oz (1 c) heavy whipping cream
1/2 oz sugar
1/2 t vanilla
***Refrigerate bowl and whips

Use your imagination for fruits!
This makes enough creamy sauce for a
three quart bowl of fruit salad.
-Thickened Fruit Sauce-
3 egg yolks
2 T sugar
dash salt
2 T cider vinegar
2 T pineapple juice
1 T butter

Combine all ingredients for thickened fruit juice in small saucepan.  Stir with flat wooden spoon and cook over medium-high heat until boils a bit and thickens.  Cool thoroughly then fold gently into whipped cream.  ***Very important*** Thoroughly drain all fruit in colander several hours, while thickened sauce cools.  If there is still juice in fruit, it will make your salad runny, and I hate that!  Fold sauce-whipped cream gently into well-drained fruit and refrigerate 24 hours before eating!  Works great, make in advance and forget it, then have perfect fruit salad!

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