Servings: 8

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1/3 cup sugar
4 tsp. cornstarch
1/4 tsp. salt
1 cup pineapple juice
1/4 cup orange juice
2 tbsp. lemon juice
2 eggs - lightly beaten
6 oz. cream cheese - softened
2 cups strawberries - fresh
2 cups honeydew - fresh
1 1/2 cups cantaloupe - fresh
1 cup blueberries - fresh
1 1/2 cups peaches - fresh
1/4 cup sugar
leaf lettuce

 

In a small saucepan, combine the sugar, cornstarch, and salt. Stir in the lemon and pineapple juices until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir a small amount into the eggs and then return all to the saucepan while stirring. Cook and stir until the mixture reaches 160°F and is thick. Remove from the heat. Cool slightly. In a small mixing bowl, beat the cream cheese until smooth. Add juice mixture and mix well. Refrigerate overnight. In a large bowl, combine the fruit, sprinkle with sugar, toss to coat, cover and refrigerate overnight. Serve in a lettuce lined bowl or cut out watermelon. Serve with the pineapple cream dressing.