Summer Fruit Salad with Pineapple Cream Cheese Dressing
Colorful fresh fruit topped with a creamy custard type pineapple cream cheese dressing.
Ingredients
- 1/3 cup sugar
- 4 tsp cornstarch
- 1/4 tsp salt
- 1 cup pineapple juice reserved from tidbits
- 1/4 cup orange juice
- 2 Tbsp lemon juice
- 2 eggs lightly beaten
- 1 8 oz pkg cream cheese softened
SALAD
- 2 cups fresh strawberries sliced longwise
- 2 cups pineapple tidbits juice reserved (one large can tidbits)
- 1 1/2 cups seedless grapes red or green
- 1 1/2 cups peaches or nectarines diced
- 1 cup fresh blueberries or raspberries
- 1/4 cup sugar
- leaf lettuce to line bowl or platter
Instructions
Pineapple Cream Cheese Dressing:
- In a small saucepan, combine the sugar, cornstarch, and salt.
- Stir in the juices until smooth.
- Bring to a boil and stir for 2 minutes until thickened.
- Remove from the heat.
- Stir a small amount into the eggs, return to the pan, stirring constantly.
- Cook and stir until thickened.
- Remove from the heat and cool, slightly.
- In a small mixing bowl, beat cream cheese until smooth.
- Add juice mixture; mix well.
- Cover and refrigerate overnight.
FRUIT SALAD:
- In a large bowl, combine the fruit, sprinkle with sugar, toss to coat and refrigerate overnight.
- Serve in a lettuce lined bowl or platter with the dressing on the side in a small pitcher.