Tropical custard

Yield: 2 Servings

Measure Ingredient
1 can (8 oz) crushed pineapple in juice (reserve juice)
⅔ cup Milk
1 tablespoon Cornstarch
2 Eggs
4 tablespoons Apricot preserves, divided
⅛ teaspoon Ground ginger
¼ cup Toasted, sweetened flaked coconut

TROPICAL CUSTARD

These can be either eaten warm from the microwave or made ahead, refrigerated, and then eaten cold.

Preparation Time: 2 minutes Cooking Time: 13 minutes Grease six 5 or 6 oz custard cups. Drain pineapple juice into glass measure. (there should be ⅓ cup) In a small microwave safe bowl, use whisk to combine milk, pineapple juice and cornstarch. Microwave on Hgh 3 minutes or until thickened, stirring after each minute. In vowl use the whisk to beat eggs until frothy. Add pineapple, 2 tbsp of the apricot preserves, and ginger. Gradually stir warm milk into eggs.

Divide ixture evenly among custard cups, pouring about ⅓ cup mixture into each cup. vegetables add to the snack. If you prefer English muffin can be used in place of the corn muffin.

Preparation Time: 2 minutes Cooking Time: 3 minutes 1 can (8 oz) vegetarian beans in tomato sauce ¼ cup frozen corn kernels ¼ tsp chilli powder ¼ tsp dried oregano 1 corn muffin ¼ cup shredded cheddar cheese 1 green onion, sliced (optional) Green-pepper rings, cherry tomatoes, and avacado slices, for garnish (optional)

In small microwave safe bowl, combine beans, corn, chili powder, and oregano. Microwave on High 2½ minutes stirring once, until heated through. Stir corn muffin lenghtwise into 4 pieces. Spoon bean mixture over muffin slices. Top with cheese and green onion, then garnish with green-pepper rings, cherry tomatoes and avacado slices if desired.

Yield:2 servings

Nutrition per serving:225 calories; 11 grams protien;7 grams fat; 36

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