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Marshmallow Fruit Salad

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Submitted by jingocat

YIELD

12 servings

PREP

15 min

COOK

15 min

READY

18 hrs

Ingredients

3 3
EACH EACH EGGS
beaten
4 6E+1
TABLESPOONS ML SUGAR
3 45
TABLESPOONS ML BUTTER
6 9E+1
TABLESPOONS ML VINEGAR
32 924.8
OUNCES ML/G CHERRIES
drained
22 635.8
OUNCES ML/G MANDARIN ORANGES
drained
10 ½ 303.5
OUNCES ML/G PINEAPPLE CHUNKS
drained
2 473
CUPS ML MARSHMALLOWS
4 4
EACH EACH BANANAS
sliced
½ 237

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 183 21% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 44mg 2%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 6g
Vitamin A 10% Vitamin C 34%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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