Try this Whipped Cream 24 Hour Fruit Salad recipe, or contribute your own.
Suggest a better descriptionCook beaten eggs, sugar and lemon juice in double boiler until thick and smooth. Set aside to cool. Add mixture to drained fruit and marshmallows. Let mixture stand in refrig. for 24 hours. Beat cream and fold into fruit mixture an hour or so before serving. Posted to EAT-L Digest 18 Dec 96 From: Sharon Ravert
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 10 | ||
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Calories: 456 | ||
Calories from Fat: 126 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 244.1mg | 75 % | |
Sodium 101mg | 3 % | |
Potassium 248.3mg | 7 % | |
Total Carbohydrate 79g | 23 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 76.1g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 456
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