Summer Fruit Salad Recipe

In a small saucepan, combine the sugar, cornstarch and salt. Stir in the juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount into the eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160 ° and is thickened. Remove from the heat; cool slightly. In a small bowl, beat cream cheese until smooth. Add juice mixture; mix well. Cover and refrigerate overnight. In a large bowl, combine the fruit. Sprinkle with sugar; toss to coat. Cover and refrigerate overnight. Serve in a lettuce-lined bowl with the dressing.