California Fruit Salad

Mary John Baughman
  • 2 egg yolks
  • 1/4 cup sugar
  • 1/4 cup lemon juice
  • 1/2 cup pineapple juice
  • 1 Tbsp unflavored gelatin
  • 2 Tbsp water
  • 1/2 cup non-fat, dry milk
  • 1/2 cup ice water
  • 2 cup mixed fresh fruit (berries, grapes, peaches, melon) or unsweetened, drained canned fruit

In double boiler make dressing by cooking egg yolks, sugar and juices until mixture coats spoon. Soak gelatin in water until softened. Add to hot mixture, cool. Beat non-fat dry milk and ice water until very stiff. Fold into cooled, cooked mixture. Fold in fruit. Turn into freezer tray and freeze until firm.

Serve on lettuce or watercress. Delicious and slimming, too!

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