Cooked Fruit Salad Dressing

By Totlxtc

Ingredients

• 1 * 1 can (20 ounces) pineapple chunks
• 2/3 * 2/3 cup sugar
• 1 * 1 tablespoon cornstarch
• 1/2 * 1/2 cup orange juice
• 3 * 3 tablespoons lemon juice
• 1 * 1 egg, beaten
• 1/2 * 1/2 teaspoon butter

Preparation

Step 1

* Drain pineapple, reserving the juice. Set pineapple aside for salad. In a saucepan, combine sugar and cornstarch. Stir in the pineapple juice, orange juice and lemon juice. Add egg, mix well. Cook over medium heat, stirring constantly, until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir in butter. Cover and chill. Serve over a mixture of fresh or canned fruit. Yield: about 2 cups.


Nutrition Facts: 1 serving (2 tablespoons) equals 65 calories, trace fat (trace saturated fat), 14 mg cholesterol, 6 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.