- Sauce:
- 1/2 cup pineapple juice
- 1/2 cup white sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- 1 egg, well-beaten
- Salad:
- 6 large bananas, sliced
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) can pineapple tidbits, drained
- Combine pineapple juice, sugar, lemon juice, and cornstarch in a saucepan over medium heat; cook and stir until sugar dissolves and sauce is smooth, about 5 minutes.
- Stir about 1 tablespoon sauce into the bowl with the egg until egg is slightly warmed. Slowly pour egg mixture into sauce, whisking until sauce is smooth and thickened. Remove saucepan from heat and freeze sauce, stirring occasionally, until completely chilled, about 15 minutes.
- Mix bananas, cream cheese, and pineapple together in a bowl. Add sauce and mix until evenly coated.
08/02/2019
recipepes.com
banana salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
