Frog Eye Salad

Votes: 3

Time: 2 hours 45 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 323, total fat 12 G., saturated fats 8 G., proteins 5 G., carbohydrates 52 G., fiber 3 G., cholesterol 54 mg, sodium 475 mg, sugar 36 G.

The American dessert salad "Frog's Eye" gets its playful name from the small, round pasta called "acini di pepe" that it contains. Other key ingredients include canned pineapple and tangerines, marshmallows, and coconut flakes, and it's topped with a delicate custard. All these ingredients add sweetness and a variety of textures to the salad. Let it sit in the refrigerator and serve chilled.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cans of chopped pineapple (220g each)
2 cans of 220g canned mashed pineapple
0.5 cups of sugar
2 tbsp. flour
2 large eggs
1 cup of acini di pepe pasta
1 can (450g) canned tangerines, drained
1 cup unsweetened coconut flakes, plus a large pinch for sprinkling
1 cup mini marshmallows
220 g frozen whipped topping, thawed

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Pineapple, tangerines, coconut flakes, marshmallow, eggs, cream

Cooking the dish according to the recipe:

Bring a large saucepan of water to a boil and add salt. Drain the pineapples into a bowl, pressing gently to extract the juice (set aside).
Combine the sugar, flour, and 3/4 teaspoon of salt in a medium saucepan. Stir in the reserved pineapple juice and eggs. Bring to a simmer over medium heat, stirring constantly, and cook until thickened, about 2 minutes. Strain the custard into a large bowl, cover with plastic wrap, and refrigerate until completely cool.

Meanwhile, cook the pasta according to package directions. Drain and rinse with cold water to stop the cooking.
Set aside a few mandarin orange segments for garnish. Add the cooked pasta, pineapple, remaining mandarin oranges, coconut, and mini marshmallows to the custard and toss to coat. Add the whipped topping and toss to distribute evenly. Transfer to a serving bowl and top with the reserved mandarin orange segments. Sprinkle with coconut. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Desserts / Fruit desserts / Salads / Fruit salads / Salads with pasta and cereals / Food Network - recipes / American cuisine