Saturday, December 17, 2022


When I was a kid, my mother, bless her heart, made (what she called) fruit salad on special occasions. Her idea of fruit salad was a can of drained fruit cocktail with a little Dream Whip stirred in; if it was a very special occasion, she added a banana. When I started cooking, a good fruit salad was one of the things I wanted to learn how to make.  

This pineapple whipped cream is super light, fluffy and creamy, it would be great on just about anything (I plan on using it on pound cake). I also have plans for substituting orange juice for the pineapple juice and making an orange flavored whipped cream. TONS of possibilities here!

1/4 cup pineapple juice
1/4 cup fresh lemon juice
2 eggs (well beaten)
1/4 cup sugar
1 cup whipping cream
1/4 cup sugar (if necessary - see note)

Beat the eggs until smooth, then stir in sugar and juices. Cook over medium heat until thickened (stirring constantly). Chill

Just before serving, whip the whipping cream + 1/4 cup sugar until stiff peaks form, then fold it into the chilled pineapple mixture and add it to cut fresh fruit. 

NOTE: Everyone's idea of "sweet" is different, so before you add the 1/4 cup sugar to the whipping cream.......taste the cooked/chilled part of the dressing. If it's not sweet enough, add that final 1/4 cup of sugar to the whipping cream (that's what we like).