Ginger-Pineapple Pudding (Vegan)
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
pineapple
canned, crushed, in its own juice |
|
| ¼ | cup |
lemon juice
|
|
| 1 | x |
lemon
grated peel of |
*
|
| ½ | cup |
sugar
|
|
| 1 ½ | teaspoons |
ginger
fresh, finely minced |
|
| 3 | tablespoons |
cornstarch
mixed with 3 t water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
pineapple
canned, crushed, in its own juice |
|
| 59 | ml |
lemon juice
|
|
| 1 | x |
lemon
grated peel of |
*
|
| 118 | ml |
sugar
|
|
| 7.5 | ml |
ginger
fresh, finely minced |
|
| 45 | ml |
cornstarch
mixed with 3 t water |
|
Directions
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.
