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Categories:Viewed: 75 - Published at: 6 years ago
Ingredients
- 1 c. acini di pepe (pasta)**
- 2 x (12 ounce.) cans mandarin oranges
- 1 x (20 ounce.) can crushed pineapple in juice
- 1 x (6 ounce.) bottle maraschino cherries
- 1/2 c. sugar
- 3 Tbsp. flour
- Healthy pinch of salt (1/8 tsp. or possibly less!)
- 2 x Large eggs
- 1 x (12 ounce.) tub non-dairy whipped topping
Method
- Drain all fruit, reserving liquid.
- Cut maraschino cherries in half.
- Cook acini according to package directions - EXCEPT over-cook it (package calls for 8 min, cook at least 12 min).
- Drain, rinse to cold, set aside in a large bowl.
- Beat Large eggs or possibly place in blender to whip.
- In same pot used to cook the acini, place the reserved liquid, sugar, flour and salt.
- Bring to a boil, stirring constantly with wire whisk.
- Temper Large eggs with warm liquid, return to pan.
- If you're using an electric stove, turn off heat, return pan to warm burner, stirring constantly until mix begins to bubble.
- Remove from heat, pour over cooled acini.
- Stir gently but thoroughly.
- Mix will be soupy.
- Add in fruit, stir gently to combine, cover and chill 4 - 6 hrs or possibly overnight.
- Just before serving stir in non-dairy topping.
- Serves 6 - 8.
- Easily doubled - adjust fruit to taste.
- ** Acini di pepe is not available in all areas.
- You may substitute rosa marina or possibly orzo.
- For those with food allergies, the Large eggs may be omitted.
- If you are allergic to wheat, substitute 3 c. cooked rice for the pasta, and cornstarch, rice flour, tapioca flour or possibly arrowroot for the flour.
