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 t Finely minced fresh ginger
3 T 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 <KRW3@COLUMBIA.EDU>From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)