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Ginger-pineapple Pudding

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      Title: GINGER-PINEAPPLE PUDDING
 Categories: Desserts, Digest
      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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