Cook Acini di Pepe as directed on package. Drain and set aside in large bowl. In medium saucepan, beat egg until foamy, stir in sugar, salt, flour and reserved pineapple juice. Using low heat, cook and stir until sauce is thickened and bubbly. Pour sauce over Acini di Pepe and stir until well coated, cover and refrigerate for 1 hour. Stir in pineapple, peaches and mandarin oranges. Fold in marshmallows, whipped topping and blueberries. Cover and chill in refrigerator approximately 2 hours before serving.
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|Serving Size: 1 Serving (327g)|
|Recipe Makes: 8|
|Calories from Fat: 59 (15%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 24.1mg||7 %|
|Sodium 72.7mg||3 %|
|Potassium 366.2mg||10 %|
|Total Carbohydrate 84.9g||25 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 80.5g|
|Protein 4.6g||7 %|
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Calories per serving: 396
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