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Italian Fruit Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.4924
Energy (kCal)1282.6396
Carbohydrates (g)288.1167
Total fats (g)10.8282
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook Acine de Pepe according to box directions; drain and set aside to cool. | 2. Drain juice from canned fruit into a saucepan. | 3. Add sugar, eggs, cornstarch and lemon juice. Cook over low-medium heat, stirring constantly until thickened. | 4. Mix with the cooled pasta and refrigerate for a couple of hours. | 5. Add fruit and Cool Whip and mix gently. Refrigerate for 1 hour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    acinus di pepe pasta 3/4 cup - - - -
    pineapple chunk 1 can 315.8921 81.5442 1.4693 0.3673
    mandarin orange 1 can canned 154.9475 39.0 2.3681 0.9063
    cool whip 1 container - - - -
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    egg 2 beaten 143.0 0.72 12.56 9.51
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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