Name: Ginger-Pineapple Pudding
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 ts Finely minced fresh ginger; 3 tb Cornstarch mixed with 3 T water

It is my firm conviction, based on the Scriptures, that the gift of “tongues' from Acts 2 is speaking a previously unknown language. It came to authenticate the apostles before Scripture was written and served as a sign to the Jews that judgment was upon the nation. We see tongues spoken only two other times in Acts when the Gospel reached the concentric spheres mentioned in 1:8 and then it ended in Acts 19 when the Gospel reached the so-called “remotest part of the earth” (cf. Ac. 2:4; 8:17; 10:46 and 19:6).

Randy Smith

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	ts	Finely minced fresh ginger
3	tb	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

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