Serves: 9
Total Calories: 139
Whisk eggs and sugar in a medium heat-proof bowl, and set bowl over a saucepan of simmering water. Whisk in 1/4 cup heavy cream and the lemon juice; cook, whisking constantly, until mixture thickens slightly, about 5 minutes. Let cool completely.
Meanwhile, beat remaining 3/4 cup heavy cream in mixer to soft peaks. Fold into cooled egg mixture.
Toss remaining ingredients in a large bowl. Pour cream mixture over, toss gently. Refrigerate at least 24 hours and up to 2 days.
This Overnight Cherry Whip Salad recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.
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