Frog Eye Salad

• 份量: 10 servings
• 活動時間: 15 minutes
• 總時間: 9 hours 35 minutes

食材

1 ¾ cups unsweetened pineapple juice

1 cup white sugar

2 large eggs, beaten

2 tablespoons all-purpose flour

2 ½ teaspoons salt, divided

1 tablespoon lemon juice

1 tablespoon vegetable oil

1 (16 ounce) package acini di pepe pasta

3 (11 ounce) cans mandarin oranges, drained

2 (20 ounce) cans pineapple tidbits, drained

1 (20 ounce) can crushed pineapple, drained

1 (8 ounce) container frozen whipped topping, thawed

1 cup miniature marshmallows

1 cup shredded coconut

步驟

Gather all ingredients.

Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened.

Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.

Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.

Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.

Before serving, add marshmallows and coconut; toss and serve.

營養

• 卡路里: 581 kcal
• 總脂肪: 11 g
• 飽和脂肪: 7 g
• 不飽和脂肪: 0 g
• 膽固醇: 37 mg
• 鈉: 648 mg
• 總碳水化合物: 114 g
• 膳食纖維: 4 g
• 總糖: 75 g
• 蛋白質: 9 g