Ginger-Pineapple Pudding Recipe

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Ginger-Pineapple Pudding Recipe

 



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Ginger-Pineapple Pudding

 

Ingredients

1 20-oz can crushed pineapple in its, own juice
1/4 cup lemon juice grated peel of 1 lemon, (i used more)
1/2 cup sugar
1 1/2 tsp finely minced fresh ginger
3 tbsp cornstarch mixed with 3 t water



 

Preparation

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

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)

 

 

Servings: 4

 

 

 

 


 

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