Marshmallow Fruit Salad
Yield
12 servingsPrep
15 minCook
15 minReady
18 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
eggs
beaten |
|
| 4 | tablespoons |
sugar
|
|
| 3 | tablespoons |
butter
|
|
| 6 | tablespoons |
vinegar
|
|
| 32 | ounces |
cherries
drained |
|
| 22 | ounces |
mandarin oranges
drained |
|
| 10 ½ | ounces |
pineapple chunks
drained |
|
| 2 | cups |
marshmallows
|
|
| 4 | each |
bananas
sliced |
|
| ½ | pint |
heavy whipping cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
eggs
beaten |
|
| 6E+1 | ml |
sugar
|
|
| 45 | ml |
butter
|
|
| 9E+1 | ml |
vinegar
|
|
| 924.8 | ml/g |
cherries
drained |
|
| 635.8 | ml/g |
mandarin oranges
drained |
|
| 303.5 | ml/g |
pineapple chunks
drained |
|
| 473 | ml |
marshmallows
|
|
| 4 | each |
bananas
sliced |
|
| 237 | ml |
heavy whipping cream
|
*
|
Directions
In a small saucepan, combine the first four ingredients.
Cook over a low heat until thick. Do not boil.
Remove from heat and cool.
Add canned fruit and let stand 18 to 24 hours.
Add marshmallows and bananas mixing well.
Stir in whipping cream until desired consistency.
Serve immediately.
