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Lemon Pineapple Creme

Microwaverina's picture
  Sugar 3⁄4 Cup (12 tbs), divided
  Cornstarch 3 Tablespoon
  Canned crushed pineapple 8 Ounce, undrained
  Water 2⁄3 Cup (10.67 tbs)
  Eggs 2 , separated
  Lemon peel 1 Teaspoon, grated
  Lemon juice 2 Tablespoon
  Cream cheese 3 Ounce, cubed

Combine 1/2 cup of the sugar, cornstarch, pineapple with juice, and water in 4-cup glass measure.
Cook on HI, 4 to 5 minutes, or until mixture boils.
Stir twice during cooking time.
Set aside.
Beat egg yolks.
Add to pineapple mixture.
Stir in lemon peel and lemon juice.
Stir in cream cheese.
Cook on 80, 1 minute.
Beat vigorously to blend in cream cheese.
Set aside to cool.
Beat egg whites until frothy.
Continue to beat, adding remaining sugar gradually.
Beat until soft peaks form.
Fold egg whites into cooled pudding.
Spoon into dessert dishes and refrigerate.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 224 Calories from Fat 58

% Daily Value*

Total Fat 7 g10%

Saturated Fat 3.3 g16.3%

Trans Fat 0 g

Cholesterol 86.1 mg28.7%

Sodium 69.6 mg2.9%

Total Carbohydrates 39 g13.1%

Dietary Fiber 0.55 g2.2%

Sugars 31.4 g

Protein 3 g6.1%

Vitamin A 5.2% Vitamin C 5.6%

Calcium 2.5% Iron 2.2%

*Based on a 2000 Calorie diet

Lemon Pineapple Creme Recipe