Thursday, February 10, 2011
Holidays like Valentine’s Day often become the catalyst behind turning a dessert into a SALAD. Salads of my childhood were either green, or consisted of some type of Jello. For this holiday of sweetness & love - a ‘dessert salad’ is entirely appropriate - and this one is good enough to skip dessert entirely.
There are so many versions of this type of salad out there - too many to count. I wanted one that didn’t require a mini-can or a partial container of the main ingredients. That recipe doesn’t exist. So I adapted, and this is what resulted.
Remember (back in the day) when sweetened condensed milk was used in no-bake cheesecake recipes? I always wondered how this barely thick, sweet milk could cause a cheesecake (and other recipes) to actually GEL? After doing a search, I learned that the milk proteins & lactose in sweetened condensed milk have a tendency to hang onto water - which will sometimes thicken and gel other ingredients it is used with. So... there you go.
This recipe demonstrates the same characteristics - soaking up any excess juices from the pineapple, which results in a deliciously silky salad/dessert. The longer it is refrigerated, the more it sets up.
I thought it was the perfect recipe to use the “HeartMallows” made by Kraft this time of year. Even though they are strawberry flavored, it mixed well with the cherry & pineapple to taste ‘berry cherry’. The salad stores well for a long period of time, with the only change being softer marshmallows.
This might be a great “Pink” touch to your Valentine’s Day meal.
For the recipe, go to: