2/3 c. sugar
2 tbsp. all-purpose flour
2 tbsp. vegetable oil
1 c. pineapple juice
2 eggs
2 tbsp. lemon juice
1/4 c. orange juice
1 c. whipping cream, whipped

Combine sugar and flour in top of double boiler, stirring well; stir in oil and pineapple juice. Bring water to a boil; cook, stirring constantly, until thickened. Beat eggs; gradually stir in lemon and orange juice. Gradually stir about 1/4 of hot mixture into egg mixture; add to remaining hot mixture, stirring constantly. Place over boiling water; cook, stirring constantly, 2 to 3 minutes or until smooth and thickened. Remove from heat; cool. Fold in whipped cream; serve over fruit salad. Store in refrigerator. Yield: about 3 cups.