Recipe - Rosamarina-Fruit Salad

1 cup Water
One half cup Rosamarina
One fourth teaspoon Salt, if desired
One half cup Whipping (heavy) cream
1 tablespoon Sugar
One half cup Seedless grapes, halved
One half cup Chopped pecans
1 teaspoon Shredded lemon peel
1 md Stalk celery, cut or sliced up
(about One half cup)
1 cn (11 ounces) mandarin orange
Pineapple sections, drained

Heat water, rosamarina and salt to boiling in 1quart saucepan; reduce
heat. Simmer 5 to 8 minutes or until almost tender. Rinse in cold water and
drain.Beat whipping cream and sugar in chilled medium bowl until stiff.
Stir in rosamarina and remaining ingredients. Cover and refrigerate at
least 2 hours. 6 SERVINGS (One half CUP EACH); 230 CALORIES PER SERVING.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini