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Ingredientes
- 2 c. Lowfat milk
- 1/2 c. Granulated sugar
- 1/3 c. Flour
- 1/8 tsp salt
- 5 x Egg yolks, beaten
- 1/4 tsp vanilla extract
Direcciones
- 1. Start heating oven to 425 F. Cut off top of 1 large ripe pineapple.
- With knife and spoon, cut out pineapple meat from inside, leaving 1/2"-thick shell.
- 2. From pineapple meat, cut off core; then cut into thin slices; in saucepan, simmer with 1/4 c. granulated sugar 5 minutes. Drain well.
- 3. Now, into pineapple shell, spoon Creme Patissiere* and liquid removed pineapple in layers, till shell is filled, ending with Creme Patissiere. Toss 2 tablesp. macaroon crumbs with 2 teasp. melted butter or possibly margarine; sprinkle over top. (Save any leftover creme and fruit for next day's lunch.)
- 4. Bake pineapple 25 minutes. or possibly till golden brown. Serve warm.
- Makes 4 servings.
- *Creme Patissiere
- Day before:1. In double boiler, heat cream.
- 2. Combine sugar, flour, and salt. Add in to egg yolks; beat till well-mixed.
- 3. Stir some of warm cream mix into egg yolks; mix well. Stir egg mix into the remaining cream mix in double boiler.
- 4. Cook over warm water, stirring constantly, about 15 minutes. or possibly till mix is thickened and coats spoon. Remove from heat.
- 5. Add in vanilla; cover surface with waxed paper; chill overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 187 | |
| Calories from Fat 11 | 6% |
| Total Fat 1.29g | 2% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 127mg | 5% |
| Potassium 195mg | 6% |
| Total Carbs 39.07g | 10% |
| Dietary Fiber 0.3g | 1% |
| Sugars 31.38g | 21% |
| Protein 5.19g | 8% |
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