Ginger-pineapple pudding

Yield: 4 servings

Measure Ingredient
1 \N 20-oz can crushed pineapple in its own juice
¼ cup Lemon juice Grated peel of 1 lemon (I used more)
½ cup Sugar
1½ teaspoon Finely minced fresh ginger
3 tablespoons Cornstarch mixed with 3 T water

Mix all ingredients in a saucepan. Cook over moderate heat, stirring constantly, until mixture comes to a boil and thickens. Cool slightly before pouring into a crust.

To gild the lily:

If you do make this into a pie, garnishing with sliced bananas glazed with heated, strained apricot preserves makes it even more festive.

The cookbook I got this from is anything but vlf, but here goes (I highly recommend it if, like me, you find making elaborate desserts for non-vlf friends a relaxing and enjoyable thing to do every now and then): Marlene Sororsky, _The Dessert Lovers Cookbook_, Harper and Row, 1985.)

Kirstin Reade Wilcox <krw3@...> From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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