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Pineapple Meringue Pudding


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  • Author: Mr Lindh

Description

This dessert is made by MRs. Norman Landis, Lansdale, Pa. And was published in the Mennonite community Cookbook.


Ingredients

Units Scale

2 cups crushed pineapple
1 tablespoon cornstarch
1/4 cup sugar
1/4 teaspoon salt
1 tablespoon lemon juice
2 eggs, separated
6 lady fingers or small pieces of sponge
2 tablespoons sugar
1/2 teaspoon vanilla


Instructions

Combine ¼ cup sugar, salt and cornstarch together in a saucepan.

Add crushed pineapple and juice and stir until smooth.

Cook until slightly thickened (about 5 minutes).

Separate eggs and add ¾ cup hot sauce to beaten yolks.

Mix well and stir into remaining pudding.

Break lady fingers or sponge cake into small pieces and place in greased custard cups.

Add hot pudding and top with meringue made by beating 2 tablespoons sugar in stiffly beaten egg whites. Add vanilla to whites.

Bake at 325° for 12 to 15 minutes or until meringue is a golden brown.

Serve hot or cold.

Makes 6 servings.