1 (15 1/2 oz.) can unsweetened pineapple chunks
2 ripe bananas, sliced
1/2 c. diced celery
1/2 c. grated sharp cheese
1/2 c. chopped pecans
2 eggs
3 tbsp. unbleached flour
2 tbsp. apple cider vinegar
Pinch of salt
1/2 pt. heavy cream, whipped
3 tbsp. fructose

Drain pineapple, reserving juice. Cut chunks in half; slice bananas and combine with celery, cheese, and nuts. Cover and set aside. Combine reserved pineapple juice, eggs, flour, vinegar, and salt. Beat with a mixer until smooth.

Cook and stir over medium heat until thickened; cool slightly, then fold in whipped cream sweetened with fructose. Stir dressing into salad and cover; chill for 24 hours. Makes 6 servings.