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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Whipped Cream Fruit Salad (Louise Church) Recipe

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This recipe for Whipped Cream Fruit Salad (Louise Church) is from The Judy Allen Skidmore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups light cherries (not dark)
2 cups pineapple, drained
2 cups mandarin oranges
2 cups marshmallows
1/4 lb. blanched almonds
2 eggs
2 Tblsp. sugar
1/4 cup light cream
juice of one lemon
1 cup heavy cream whipped
Directions:
Directions:
Whip eggs. Put in top of double boiler. Add the 2 Tblsp. sugar, 1/4 cup light cream and juice of one lemon. Cook until thick. Cool. Whip 1 cup heavy cream. Add and stir in fruit.

This can be made ahead and kept in refrigerator overnight. If you don't use a double boiler, watch closely and stir with wire whip so it won't stick.
Personal Notes:
Personal Notes:
Louise was a good friend of my mother. Her daughter, Kris roomed with me in Salt Lake after college. Our families have many fond memories getting together, playing games and laughing! I'm sure Louise made this for "Bridge Club" also!

 

 

 

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