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
'Ambrosia', I think I've seen this called, but I've never seen one frozen. Wondering now about the texture of frozen marshmallows.
ReplyDeleteHi I couldn't resist making a frozen Ambrosia, the marshmallows retained their usual texture! Bit too delicious I'm afraid!
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