This is delicious on a fresh fruit salad made of bananas, cantaloupe, honeydew, watermelon, grapes, cherries and apples.

1/3 cup granulated sugar
4 teaspoons cornstarch
1/4 teaspoon salt
Juice of 1 lemon
Juice of 1 orange
1 cup unsweetened pineapple juice
2 eggs
6 ounces cream cheese, whipped

In a double boiler mix sugar, cornstarch and salt. Add lemon juice, orange juice and pineapple juice. Cook over warm water for 20 minutes, stirring constantly. Beat eggs and slowly add to cooked mixture. (It is best to add a little cooked mixture to the eggs and blend well, then return to double boiler.) Cook, stirring, 5 minutes more. Cool and blend with cream cheese. Stores well in refrigerator for several weeks.

Makes about 2 cups.