Perfect mix of sweet and sour. Wonderful light yet rich texture. My one beef with the recipe is that it doesn't specify the amount of fruit to use. I ended up with too much dressing and had to add two pears to make the ratio come out right (I halved the listed recipe to make it for 12) - resulting to alot of leftovers. It also required near constant stirring for about 15 minutes to keep the bottom from sticking while it came to a boil, which was a bit tedious, but not too bad. It is worth it though and I will be making it again.

Reviewed On: Mar. 13, 2010

Better than using cream soups in my opinion, and not that much harder to make. I googled mornay - it's a french culinary term meaning a cheese sauce made using a flour and butter base.

Reviewed On: May 11, 2009

Tastes great and very easy. My only complaint is I would have liked more veggies - I will likely add onions & tomatoes next time.

Reviewed On: May 11, 2009