Frozen Fruit Dessert

Author

Unknown

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Recipe

Measurements	Ingredients
One Tablespoon	Butter
Two	Egg Yolks
Two Tablespoons	Cornstarch
$\frac{1}{4}$ Cup	Sugar
$\frac{1}{4}$ Teaspoon	Salt
$\frac{3}{4}$ Cup	Milk (Evaporated milk was written then crossed out, so likely regular milk)
$\frac{1}{4}$ Cup	Lemon Juice
One No. 2$\frac{1}{2}$ Can (Approx. 29 oz)	Fruit Salad, Drained
For Serving (Optional)	Whipped Cream
For Serving as Salad (Optional)	Mayonnaise

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Instructions

1. Cook the first six ingredients (butter, egg yolks, cornstarch, sugar, salt, and milk) together in the top of a double boiler until thick, stirring constantly.
2. Remove from heat. Add $\frac{1}{4}$ cup of lemon juice, beating well.
3. Cool the mixture completely.
4. Fold in the drained fruit salad. (The card also notes, “Whipped Cream may be folded last if desired”).
5. Pour into a freezer-safe container or individual molds.
6. Freeze until firm. Keep in the freezing compartment.
7. Serve with whipped cream for dessert, or with mayonnaise as a salad.

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Note

This dessert is cooked in a double boiler and then frozen. It can be served as a dessert with whipped cream or as a salad with mayonnaise. Whipped cream can also be folded in last if desired.

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