Yield: 2 Servings
|1 can||(8 oz) crushed pineapple in juice (reserve juice)|
|4 tablespoons||Apricot preserves, divided|
|⅛ teaspoon||Ground ginger|
|¼ cup||Toasted, sweetened flaked coconut|
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.
Nutrition per serving:225 calories; 11 grams protien;7 grams fat; 36