Pineapple Cream Dressing

A great dressing for fruit salads. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 20 mins
• Yields: 1 cup

Ingredients

• 1⁄4 cup sugar
• 1 1⁄2 teaspoons flour
• 3  tablespoons lemon juice
• 1  tablespoon  pineapple juice
• 1⁄8 teaspoon salt
• 1  egg, separated
• 1⁄2 cup heavy cream, whipped

Directions

1. Whip egg white to very soft peak.
2. Combine all ingredients except the egg white and cream in the top of a double boiler and cook until thickened.
3. Fold in egg white and cool.
4. Just before serving, fold in whipped cream.