Ingredients:
In 2-qt saucepan
Beat 4 eggs
Add 2 c powdered sugar
½ c lemon juice
pinch of salt
Cook until thick, set in shallow basin of cold water to cool.
Cook one pkg (1 c) Riso, pasta stars, or other small pasta (Mexican food section has several shapes or you can break spaghetti noodles up really small) Cool in cold water and drain.
Cut up 4 large apples
Add apples and pasta to lemon mixture and stir
Store in refrigerator in covered container for 12-24 hours.
Add drained chopped maraschino cherries, pineapple, 3-4 kiwi cut into small pieces and 1 cup slivered almonds.
Add 1 large tub of fat free cool whip. Store in fridge. 15 servings (I usually double this)
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