MARSHMALLOW FLUFF FRUIT SALAD

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Ingredients:

  • 2 eggs, beaten
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons reserved pineapple juice
  • 1 tablespoon butter or margarine
  • 3/4 cup whipping cream

Salad

  • 1 can (15 oz) pitted dark sweet cherries in syrup, drained
  • 2 cans (20 oz each) pineapple chunks in juice, drained, 2 tablespoons juice reserved
  • 3 seedless oranges, peeled, cut into small chunks
  • 1 cup miniature marshmallows

Directions:

In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool.

In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.

In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors but no longer than 24 hours.

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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