|Fruit juice||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄4 Teaspoon (Leveled)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , separated|
|Pecans||1⁄4 Cup (4 tbs), chopped|
|Lemon juice||1⁄8 Cup (2 tbs)|
|Whipped cream||1⁄2 Cup (8 tbs)|
Heat fruit juice.
Combine flour, salt and sugar; blend with enough fruit juice to make a smooth paste.
Add to remaining fruit juice; cook for 15 to 20 minutes or until thick ened.
Stir in slightly beaten egg yolks; cook for 5 minutes longer.
Remove from heat; add marshmallows.
Add nuts and lemon juice.
Fold in stiffly beaten egg whites and whipped cream.