Lemon Pineapple Frosties
Refreshing, lemon-scented pineapple sorbet served in a pool of blueberry purée.
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, puréed
- 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.
- Spoon into 6 (6-ounce) custard cups or gelatin molds. Freeze several hours or overnight.
- To serve, spoon about 2 1/2 tablespoons purée onto each plate and gently place unmolded frosties in center.
Makes 6 servings.
Recipe and photograph provided courtesy of the American Egg Board.