| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 8 3/4 |
oz |
Crushed pineapple; drained |
| 1 1/2 |
c |
Confectioners' sugar; sifted |
| 2 |
|
Eggs; separated |
| 1 |
pt |
Sour cream |
| 1/2 |
ts |
Lemon extract |
| 24 |
|
Lady fingers |
INSTRUCTIONS
CREAM THE BUTTER AND SUGAR TOGETHER TILL FLUFFY. BEAT EGG YOLKS WELL AND
ADD ONE AT A TIME, STIRRING AFTER EACH ADDITION. STIR IN THE EXTRACT AND
PINEAPPLE. BEAT EGG WHITES UNTIL STIFF AND FOLD INTO MIXTURE ALONG WITH THE
SOUR CREAM.
LINE LOAF PAN OR SPRINGFORM PAN WITH LADY FINGERS. PLACE THEM AROUND SIDES
OF PAN AS WELL AS THE BOTTOM.
MOUND IN 1/2 OF THE PINEAPPLE MIXTURE. TOP WITH MORE LADY FINGERS AND PILE
IN THE REST OF THE PINEAPPLE MIXTURE CHILL WELL BEFORE SERVING.
GOOD FOR MAKE AHEAD DESSERT, IT WILL KEEP TWO OR THREE DAYS IN
REFRIGERATOR.
Source: Good Housekeeping Cookbook
Barbara Day, Prodigy Food & Wine Board
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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