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| EASY FRUIT FREEZE |
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for Dinner
6 servings
Ingredients
1 cup miniataure marshmallows
1 can (8 1/4 oz.) crushed pineapple
1 can (16 oz.) fruit cocktail, drained
1/3 cup nonfat dry milk
1/4 cup iced water
2 tsp. lemon juice
2 tsp. vanilla
2 Tbs. sugar
Directions
Mix marshamallows and pineapple (with syrup); let stand at room temperature about 4 hours, stirring occasionally.
Stir in fruit cocktail. In small bowl, beat dry milk and iced water on high speed until stiff peaks form, about 5 minutes. Mix in lemon juice, vanilla and sugar; fold into marshamallow-pineapple mixture.
Spread in refrigerator tray; cover with aluminum foil. Freeze at least 6 hours.
To serve, cut into cubes and pile into 6 sherbet dishes.
For company, pour grenadine or creme de menthe over cubes
Nutritional info
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