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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 18 |
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I wish I could have got this up in time for Easter, it’s such a beautiful dessert and it screams springtime. The kids will love it and for the most part it’s healthy. Prep time includes refrigeration. Ingredients:
1 (16 ounce) package large marshmallows, halved |
3 egg yolks, beaten |
1/2 cup milk |
1/8 teaspoon ground mustard |
1 cup heavy whipping cream |
2 teaspoons powdered sugar |
1 teaspoon vanilla extract |
1 (20 ounce) can pineapple chunks, drained |
1 (15 ounce) can mandarin oranges, drained |
3 cups sliced fresh strawberries |
1 cup blueberries |
1/2 cup chopped pecans |
Directions:
1. Place marshmallows in a large bowl, set aside.
2. In a sauce pan whisk the egg yolks, milk, and mustard; cook and stir over medium heat until mixture reaches 160°F and coats the back of a metal spoon, cool for 5 minutes then stir into marshmallows.
3. In a mixing bowl, beat the cream, powdered sugar and vanilla on medium speed until soft peaks form. Fold into marshmallow mixture. Add fruit and gently toss.
4. Cover and refrigerate for at least 3 hours.
5. Just before serving, stir in the pecans.
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