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Spaghetti Fruit Salad

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Submitted by trenea

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 237
2 2
LARGE LARGE EGGS
½ 118
CUP ML LEMON JUICE
½ 2.5
TEASPOON ML SALT
½ 226.8
POUND G SPAGHETTI
broken into 2 inch pieces
20 578
OUNCES ML/G PINEAPPLE TID-BITS
3 3
MEDIUM MEDIUM APPLES
tart, diced
8 231.2
OUNCES ML/G WHIPPED TOPPING, PREPARED
thawed
¼ 59
CUP ML WALNUTS
chopped
1 1
X X MARASCHINO CHERRIES
halved *

Directions

In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl. Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving, garnish.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 365g (12.9 oz)
Amount per Serving
Calories 566 17% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 348mg 14%
Total Carbohydrate 36g 36%
Dietary Fiber 5g 20%
Sugars g
Protein 28g
Vitamin A 5% Vitamin C 46%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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