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Recipe: Ginger Pineapple Pudding
Similar Categories: Ginger, Pineapple, Pudding
Ginger-Pineapple Pudding
Yield: 4 Servings
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
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)
Yield: 4 Servings
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
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)
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