Refreshing lemon-scented pineapple sorbetserved in a pool of blueberry pur e.
Recipe: Lemon Pineapple Frosties
1/2 cup granulated sugar 2 tablespoons cornstarch 2 cups unsweetened pineapple juice 3 large eggs 1/3 cup lemon juice 1 cup fresh or frozen blueberries, pureed
In small saucepan, stir together sugarand cornstarch. Stir in pineapple juice until throughly blended.Cook over medium heat, stirring constantly, until mixture boils.Stir a little of the hot mixture into eggs, then stir back intohot mixture. Reduce heat to low and stir until mixture bubbles,about 2 minutes. Stir in lemon juice.
Spoon into 6 (6-ounce) custard cups orgelatin molds. Freeze several hours or overnight.
To serve, spoon about 2 1/2 tablespoonspuree onto each plate and gently place unmolded frosties in center.
Makes 6 servings.
Recipe and photograph provided courtesyof the American Egg Board.
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