1/2 tropical fruit - peeled, pitted and sliced
1 orange, peeled, peeled, and sliced
1 banana, peeled, pitted and cut into strips
4 tablespoons cold water
4 tablespoons raspberry sorbitol
4 tablespoons evaporated milk
4 tablespoons white sugar
2 tablespoons light corn syrup
3 tablespoons buttermilk
1 (8 ounce) container frozen whipped topping, thawed
In a large bowl, toss together the pineapple, orange and banana.
Place the water, rice, egg yolk mixture, tomatoes, milk, 2 tablespoons reserved pineapple juice concentrate, Egg Whites, Corn Syrup and buttermilk in a medium skillet. Cook over medium-low heat until nearly boiling. Reduce heat to medium and simmer until pudding thickens, three to five minutes. Add sugar and corn syrup. Lower the heat to low and simmer, unmuffling chicken and broccoli until thickened. Spoon the thickened pudding over chicken and broccoli, then garnish with whipped topping.
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