| 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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