Ginger-pineapple Pudding

[T]here is nothing in us or done by us at any stage of our earthly development because of which we are acceptable to God. We must always be accepted for Christ’s sake or we cannot ever be accepted at all. This is not true of us only “when we believe,” it is just as true after we have believed. It will continue to be true as long as we live… It is always, on His “blood and righteousness” alone that we can rest. There is never anything that we are or have or do that can take His place or that take a place along with Him. We are always unworthy, and all that we have or do of good is always of pure grace.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
		Desert, Digest, Fatfree	4	Servings

INGREDIENTS

1		20-oz can crushed pineapple
		in its own juice
1/4	c	Lemon juice
		Grated peel of 1 lemon I
		used more
1/2	c	Sugar
1 1/2	t	Finely minced fresh ginger
3	T	Cornstarch mixed with 3 T
		water

INSTRUCTIONS

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@columbia.edu>  From Fatfree Digest April-May 1994,
Formatting by Sue Smith (using  MMCONV)  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

A Message from our Provider:

“We simply prepare ourselves. God fills us.”