A nice fruit salad for potlucks or outdoor events – my grandmother always made it on the Fourth of July. Bananas, pineapple, and cream cheese in a tangy homemade sauce. Salad can be refrigerated or served immediately.
Ingredients
Salad
- 6 large bananas, sliced
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) can pineapple tidbits, drained
Sauce
- ½ cup pineapple juice
- ½ cup white sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- 1 egg, well-beaten
Directions
Step 1
Combine pineapple juice, sugar, lemon juice, and cornstarch in a saucepan over medium heat; cook and stir until sugar dissolves and sauce is smooth, about 5 minutes.
Step 2
Stir about 1 tablespoon sauce into the bowl with the egg until egg is slightly warmed. Slowly pour egg mixture into sauce, whisking until sauce is smooth and thickened. Remove saucepan from heat and freeze sauce, stirring occasionally, until completely chilled, about 15 minutes.
Step 3
Mix bananas, cream cheese, and pineapple together in a bowl. Add sauce and mix until evenly coated.
Cook’s Note:
It is best not to cut the bananas before you make the sauce, or they brown too easily (a great job for kids in the kitchen, though!).
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 183 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat4g | 22% |
Cholesterol36mg | 12% |
Sodium62mg | 3% |
Total Carbohydrate29g | 11% |
Dietary Fiber2g | 7% |
Total Sugars21g | |
Protein3g | |
Vitamin C10mg | 50% |
Calcium25mg | 2% |
Iron1mg | 3% |
Potassium311mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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