Fruit Salad Dressing

Fruit Salad Dressing I

Ingredients

• 3 Tbsp. flour
• 2 cans pineapple juice (6oz. each)
• 1 can frozen orange juice concentrate, thawed (6oz.)
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• 1/2 to 1 cup sugar
• 1/4 cup honey
• 1/4 cup lemon juice
• assorted fresh fruit

Directions

In a saucepan, combing the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be refrigerated for up to 1 week.

By Robin from Washington, IA

Fruit Salad Dressing II

Ingredients

• 1 can pineapple (8 oz.)
• 1 egg, slightly beaten
• 1 Tbsp. cornstarch
• 1/4 cup sugar
• 1/8 tsp. salt
• 1 cup whipped cream

Directions

Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup liquid. Combine egg, cornstarch, sugar and salt in 1 qt. double boiler. Add pineapple juice, mixing well. Cook over hot water until mixture thickens and set aside. Fold whipped cream into cooled custard. Serve over gelatin and fruit salad.

By Robin from Washington, IA