White Wedding Salad
By broots
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Ingredients
- 1 can(19oz/540ml)pineapple chunks, drained
- 2 cups seedless green grapes, halved
- 1 large banana, sliced
- 2 cups miniature marshmallows
- 1 cup toasted, sliced almonds
- 2 eggs
- 2 tblsp brown sugar
- 1/2 cup light cream
- 1/2 tsp grated lemon rind
- 1/4 cup lemon juice
- 1 cup whipping cream
Details
Servings 8
Preparation
Step 1
In a large bowl, combine drained pineapple, grapes, banana, marshmallows and almonds. Refrigerate.
In top of double boiler, mix together eggs, brown sugar, light cream & lemon rind. Gradually blend in lemon juice. Cook over boiling water, stirring constantly, until thickened. Chill.
Whip cream; fold into cooled lemon mixture. Pour over fruit mixture & stir gently. Refrigerate for 24 hours before serving.
Serve in lettuce cups, garnished with mint or watercress.
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