Yield: 4 servings
|1 \N||20-oz can crushed pineapple in its own juice|
|¼ cup||Lemon juice Grated peel of 1 lemon (I used more)|
|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)