White Wedding Salad

By broots

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.