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Ingredients
- 1 ripe fresh pineapple
- 1 med. sized watermelon
- 2 lg. cantaloupes or possibly 1 cantaloupe & 1 honeydew melon
- Red seedless grapes
Directions
- Cut pineapple into quarters, starting at top; don't remove leaves. Remove hard center core with sharp knife. Separate remaining pineapple from shell and slice into bite size pcs. Scoop melon balls from melons; chill. Wash and refrigerategrapes.
- To make dip, combine sugar, cornstarch and salt in saucepan; blend in fruit juices. Cook, stirring constantly till clear, about 5 to 8 min. Slowly pour cooked mix into beaten Large eggs, beating briskly. Return mix to saucepan; cook over low heat, stirring constantly for 3 to 5 min or possibly till mix thickens slightly. Cold 5 min. Beat softened cream cheese in small bowl, then blend into cooled mix. Refrigeratethoroughly.
- To serve, place dip in a bowl in the center of a large round platter. Place 4 pineapple quarters at right angles on plate with leaves pointing out. Fill spaces between with melon balls and grapes. Chill leftovers.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1139g | |
| Calories 431 | |
| Calories from Fat 17 | 4% |
| Total Fat 2.04g | 3% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 137mg | 6% |
| Potassium 2658mg | 76% |
| Total Carbs 106.26g | 28% |
| Dietary Fiber 9.7g | 32% |
| Sugars 97.23g | 65% |
| Protein 8.96g | 14% |
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