Margaret's Frozen Fruit Salad

Margaret Trousdale was my husband Jerry's mother. She was the best mother-in-law anyone could ever dream of. We miss her and Papa George so much, but have many fond memories of holidays and celebrations together. One of my children's favorite recipes from Granny Trousdale was her Frozen Fruit Salad. It is an old recipe, probably from her mother, Margaret Ridley. But it is great in the summer for lunch, dinner or even dessert. You can vary the fruit in it to suit your own taste. You can make it in a 9 x 13inch pan and cut in squares after frozen, or freeze in paper lined muffin pan cups for individual service. Either way is delicious. Try it this weekend.

Frozen Fruit Salad

4 egg yolks
4 Tbsp. vinegar
4 Tbsp. sugar
1/2 pound marshmallows
1 can crushed pineapple, drained
1 can fruit salad, drained
1/2 cup almonds, blanched and coarsely chopped
1 pint heavy whipping cream.

1. In a double boiler, cook egg yolks, vinegar and sugar until thick.

2. Remove from heat and stir in marshmallows. Beat until light and fluffy.

3. Add the drained fruits, almonds and whipping cream.

4. Put paper cupcake cups into the wells of a muffin pan. Fill each cup with the fruit mixture and freeze. (You can also freeze in a 9 x 13 pan lined with plastic wrap, then cup into squares for serving.)Cover the salads while freezing to keep from drying out and absorbing odors. Once frozen, they can be put into freezer bags and use one or two at a time as you need them. This should make about a dozen.

This is great with ham, chicken or pork. Fun for birthday parties or baby showers or Sunday dinner.