Beat egg yolks. Add milk slowly. Add mustard, salt and lemon juice. Put in double boiler and stir until thick. Cool. Add 1 pint whipped cream. Mix with fruit. Let stand overnight. (dont use pineapple juice) NOTES : Make this the night before. Recipe by: Martha Callison Posted to recipelu-digest Volume 01 Number 338 by James and Susan Kirkland
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|Serving Size: 1 Serving (924g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2111 (81%)|
|Amt Per Serving||% DV|
|Total Fat 234.6g||313 %|
|Saturated Fat 107.7g||538 %|
|Monounsaturated Fat 90g|
|Polyunsanturated Fat 26.4g|
|Cholesterol 7044.2mg||2167 %|
|Sodium 368.1mg||13 %|
|Potassium 986.6mg||26 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 34.5g|
|Protein 93.9g||134 %|
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Calories per serving: 2597
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