24-HOUR FRUIT SALAD

Steps:

• 1. Make Whipped Cream Dressing.2. Gently toss dressing and remaining ingredients in large glass or plastic bowl. Cover and refrigerate at least 12 hours to blend flavors but no longer than 24 hours. Store remaining salad covered in refrigerator.*2 cans (11 ounces each) mandarin orange segments, drained, can be substituted for the oranges.Whipped Cream Dressing2 large eggs, beaten2 tablespoons sugar2 tablespoons white vinegar or lemon juice2 tablespoons reserved pineapple juice1 tablespoon butter or stick margarineDash of salt3/4 cup whipping (heavy) cream1. Heat all ingredients except whipping cream just to boiling in 1-quart saucepan over medium heat, stirring constantly cool. 2. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. 3. Fold in egg mixture.NUTRITION FACTS: 1 Serving (about 1 cup): Calories 255 (Calories from Fat 90) Fat 10g (Saturated 6g) Cholesterol 80mg Sodium 35mg Carbohydrate 40g (Dietary Fiber 3g) Protein 4g % DAILY VALUE: Vitamin A 10% Vitamin C 32% Calcium 6% Iron 4% DIET EXCHANGES: 2 1/2 Fruit 2 FatLighter 24-Hour Salad: For 3 grams of fat and 180 calories per serving, omit Whipped Cream Dressing. For dressing, reserve 1/4 cup pineapple juice fold juice into 2 cups frozen (thawed) reduced-fat whipped topping.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.