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Ginger-pineapple Pudding

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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

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