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Raspberry Cream Dressing

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  • 1 cup whipping cream
  • 1/4 teaspoon salt
  • 1 cup mayonnaise
  • 1/3 cup seedless raspberry preserves
  • 1 teaspoon grated lemon peel


  1. In small bowl with mixer at medium speed, beat cream and salt until stiff peaks form.
  2. Fold in mayonnaise, raspberry preserves and lemon peel until well blended.
  3. Cover and refrigerate up to 3 days.
  4. Serve on fruit salads.

Makes 3 cups.