Salad
2–3 pints strawberries, hulled and cut into bite-size chunks
3 or 4 kiwis, peeled and cut into bite-size chunks
1 ripe pineapple, peeled, cored, and cut into bite-size chunks
Dressing
2 cups Gefen Vanilla Soy Milk, or lite coconut milk
dash of salt
3 egg yolks
2 tablespoons honey
2 and 1/4 cups whipped cream (or whipped Kineret Non-Dairy Dessert Topping)
3 tablespoons Vanilla Walders Liqueur
1 tablespoons orange juice
Prepare the salad:
1)Prepare fruit several hours before serving and place, combined, in a large serving bowl. Cover and refrigerate.
2)Heat soy milk or lite coconut milk in a small saucepan until just below boiling. Pour into a large bowl and add salt. Add egg yolks one at a time, whisking vigorously and constantly until combined and foamy.
3)Chill dressing for two hours. Add honey, whipped cream, Walders and orange juice and mix until smooth and well-blended.
4)Refrigerate immediately and chill for at least six hours. Store up to 48 hours, refrigerated. Pour dressing over fruit right before serving.