Refreshing lemon-scented pineapple sorbet served in a pool of blueberry purée.

Lemon Pineapple Frosties

1/2 cup granulated sugar
2 tablespoons cornstarch
2 cups unsweetened pineapple juice
3 large eggs
1/3 cup lemon juice
1 cup fresh or frozen blueberries, pureed

1. In small saucepan, stir together sugar and cornstarch. Stir in pineapple juice until throughly blended. Cook over medium heat, stirring constantly, until mixture boils. Stir a little of the hot mixture into eggs, then stir back into hot mixture. Reduce heat to low and stir until mixture bubbles, about 2 minutes. Stir in lemon juice.
2. Spoon into 6 (6-ounce) custard cups or gelatin molds. Freeze several hours or overnight.
3. To serve, spoon about 2 1/2 tablespoons puree onto each plate and gently place unmolded frosties in center.

Makes 6 servings.

Recipe and photograph provided courtesy of the American Egg Board.