|Pineapple juice/Grapefruit juice||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon|
|Orange juice||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 Small, separated|
|Whipped heavy cream||1⁄2 Cup (8 tbs)|
Melt butter; blend in flour.
Add fruit juices and sugar.
Cook over medium heat, stirring constantly, until thickened.
Slowly pour over beaten egg yolks; stir vigorously.
Cool; fold in stiffly beaten egg whites and whipped cream.
Chill and serve over salads