Saturday, 14 April 2018

Frozen Fruit Salad

The Myrna Rosen Cookbook 1986 Cape Town, South Africa

Frozen Fruit Salad

250g cream cheese; 250ml sour cream; 50g (1/4 cup) sugar; pinch of salt; 3 ½ cups drained, mixed tinned fruit (lychees, mangoes & peaches) (I used 1 can mango, 2 X fresh passionfruit, 1 X kiwi fruit); 1 X 475g tin crushed pineapple; 2 cups marshmallows, quartered

Method: Soften cream cheese and beat until fluffy. Stir in sour cream, sugar and salt. Fold in fruit and marshmallows.

Pour into a pan or individual foil cups and freeze for 6 hours. Cut into squares and serve.

Serves 8 to 10


  1. 'Ambrosia', I think I've seen this called, but I've never seen one frozen. Wondering now about the texture of frozen marshmallows.

    1. Hi I couldn't resist making a frozen Ambrosia, the marshmallows retained their usual texture! Bit too delicious I'm afraid!