Lemon Pineapple Creme
|Sugar||3⁄4 Cup (12 tbs), divided|
|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.
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.