|1 tablespoon||All-purpose flour|
|1||Lemon; juice of|
|½ cup||Unsweetened pineapple juice|
|1 cup||Heavy cream; whipped|
Combine sugar, flour, and egg yolk in top of double boiler. Add lemon and pineapple juices; cook until thick. Fold in whipped cream, and serve over fruit salad. Will keep for 3 days in refrigerator. Yield: 1-½ cups.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .
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