Prepare delicious Twenty-Four-Hour-Fruit Salad with this recipe.
2 tablespoon lemon juice
2 tablespoon granulated sugar
½ cup heavy cream
12 large marshmallows, quartered
1 cup drained canned pineapple tidbits
1 cup diced orange
1 cup seedless grapes
1 cup sliced bananas
8 maraschino cherries, quartered
½ cup slivered, toasted almonds
Crisp salad greens
In a double boiler, beat egg with a fork; stir in lemon juice, sugar, salt. Cook, stirring, over hot water about 5 minutes, or until mixture thickens. Remove from heat; cool. Fold in cream, marshmallows, and fruits; refrigerate overnight.
To serve, fold in almonds; arrange on greens. Left-overs are delicious if frozen in ice cube trays.