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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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