Title: Rosamarina-Fruit Salad
Categories: Fruit
Yield: 6 Servings
| 1 | c | Water |
| 1/2 | c | Rosamarina |
| 1/4 | ts | Salt, if desired |
| 1/2 | c | Whipping (heavy) cream |
| 1 | tb | Sugar |
| 1/2 | c | Seedless grapes, halved |
| 1/2 | c | Chopped pecans |
| 1 | ts | Shredded lemon peel |
| 1 | md | Stalk celery, sliced (about 1/2 cup) |
| 1 | cn | (11 ounces) mandarin orange Pineapple sections, drained |
Heat water, rosamarina and salt to boiling in 1-quart saucepan; reduce
heat. Simmer 5 to 8 minutes or until almost tender. Rinse in cold water and
drain.Beat whipping cream and sugar in chilled medium bowl until stiff.
Stir in rosamarina and remaining ingredients. Cover and refrigerate at
least 2 hours. 6 SERVINGS (1/2 CUP EACH); 230 CALORIES PER SERVING.