Potluck Fruit Salad

Name: Potluck Fruit Salad
Prep time: 20 min
Total time: 20 min
Yield: 30 servings
Ingredients: 1 can (20 ounces) pineapple chunks; 2/3 cup sugar; 2 tablespoons all-purpose flour; 1/4 cup orange juice; 2 tablespoons lemon juice; 2 eggs, lightly beaten; 2 cups whipped topping; 3 pints fresh strawberries, sliced; 6 cups green grapes; 6 medium firm bananas, cut into 1/2-inch slices; 6 kiwifruit, peeled, halved and sliced

Total Time Prep: 20 min. + cooling

Yield 30 servings

Test Kitchen Approved

Light and creamy, this tasty fruit salad gets gobbled up with gusto at every gathering. I can count on taking home an empty bowl.—Fran Du Bay, Corrales, New Mexico

Ingredients

1 can (20 ounces) pineapple chunks
2/3 cup sugar
2 tablespoons all-purpose flour
1/4 cup orange juice
2 tablespoons lemon juice
2 eggs, lightly beaten
2 cups whipped topping
3 pints fresh strawberries, sliced
6 cups green grapes
6 medium firm bananas, cut into 1/2-inch slices
6 kiwifruit, peeled, halved and sliced

Directions

Drain pineapple, reserving juice; set pineapple aside. In a large saucepan, combine sugar and flour. Stir in the orange juice, lemon juice and reserved pineapple juice. Bring to a boil. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.
Cool to room temperature, stirring several times, about 20 minutes. Fold in whipped topping. In a large bowl, combine strawberries, grapes, bananas, kiwi and pineapple. Add dressing; toss. Serve immediately.

Nutrition Facts

3/4 cup: 99 calories, 1g fat (1g saturated fat), 14mg cholesterol, 5mg sodium, 22g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fruit.