Recipe - Ginger-Pineapple Pudding

1 20oz can crushed pineapple
in its own juice
One fourth cup Lemon juice
Grated peel of 1 lemon (I
used more)
One half cup Sugar
1 One half teaspoon Finely minced fresh ginger
3 tablespoon 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 cut or sliced up 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 nonvlf
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 AprilMay 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip