Acini Salad Recipe

• 1 c. acini di pepe (pasta)**
• 2 x (12 ounce.) cans mandarin oranges
• 1 x (20 ounce.) can crushed pineapple in juice
• 1 x (6 ounce.) bottle maraschino cherries
• 1/2 c. sugar
• 3 Tbsp. flour
• Healthy pinch of salt (1/8 tsp. or possibly less!)
• 2 x Large eggs
• 1 x (12 ounce.) tub non-dairy whipped topping

1. Drain all fruit, reserving liquid.
2. Cut maraschino cherries in half.
3. Cook acini according to package directions - EXCEPT over-cook it (package calls for 8 min, cook at least 12 min).
4. Drain, rinse to cold, set aside in a large bowl.
5. Beat Large eggs or possibly place in blender to whip.
6. In same pot used to cook the acini, place the reserved liquid, sugar, flour and salt.
7. Bring to a boil, stirring constantly with wire whisk.
8. Temper Large eggs with warm liquid, return to pan.
9. If you're using an electric stove, turn off heat, return pan to warm burner, stirring constantly until mix begins to bubble.
10. Remove from heat, pour over cooled acini.
11. Stir gently but thoroughly.
12. Mix will be soupy.
13. Add in fruit, stir gently to combine, cover and chill 4 - 6 hrs or possibly overnight.
14. Just before serving stir in non-dairy topping.
15. Serves 6 - 8.
16. Easily doubled - adjust fruit to taste.
17. ** Acini di pepe is not available in all areas.
18. You may substitute rosa marina or possibly orzo.
19. For those with food allergies, the Large eggs may be omitted.
20. If you are allergic to wheat, substitute 3 c. cooked rice for the pasta, and cornstarch, rice flour, tapioca flour or possibly arrowroot for the flour.

acini, mandarin oranges, pineapple, maraschino cherries, sugar, flour, salt, eggs

Taken from cookeatshare.com/recipes/acini-salad-62333 (may not work)