Strawberry-pineapple Custard
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Vanilla wafer crumbs |
| 4 | T | Melted butter |
| 3 | Egg yolks, slightly beaten | |
| 1 | 8-oz crushed pineapple | |
| undrained | ||
| 1/2 | c | Sugar |
| 2 | T | Lemon juice |
| 1/8 | t | Salt |
| 3 | Egg whites | |
| 2 | T | Sugar |
| 1 | c | Cream, whipped |
| 1 | 10-oz frozen strawberries | |
| thawed | ||
| 1 | T | Cornstarch |
| 1/2 | c | Water |
| 1 | 10-oz frozen strawberries | |
| thawed | ||
| 1 | T | Cornstarch |
| 1/2 | c | Water |
INSTRUCTIONS
Combine crumbs and butter. Reserve 1/2 cup; press remaining crumbs in bottom of 10x6x2 dish. In saucepan, combine egg yolks, pineapple, 1/2 cup sugar, lemon juice and salt. Simmer, stirring, until mixture thickens and bubbles. Cover surface with waxed paper and cool. Beat egg whites until soft peaks form; gradually add 2 tablespoons sugar, beating to stiff peaks. Fold egg whites and whipped cream into egg yolk mixture. Pour into crust. Sprinkle with reserved crumbs. Cover and freeze. Cut in squares and serve with strawberry sauce. Strawberry-Sauce: In small saucepan, crush strawberries; blend in cornstarch. Add water. Cook and stir until bubbly. Cook 1 minute. Strain. Chill to room temperature. Serve over pineapple custard. MRS ALAN HIRSCH (MARY ANN) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Have you kept your promise to God?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 166
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 88.5mg
Sodium: 71.9mg
Potassium: 44.5mg
Carbohydrates: 19g
Fiber: <1g
Sugar: 16.4g
Protein: 2.7g