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Lemon Pineapple Crème Recipe
|Sugar||3⁄4 Cup (12 tbs) (divided)|
|Pineapple||8 Ounce, crushed (canned, undrained)|
|Water||2⁄3 Cup (10.67 tbs)|
|Egg||2 , separated|
|Lemon peel||1 Teaspoon, grated|
|Lemon juice||2 Tablespoon|
|Cream cheese||3 Ounce, cubed|
Serving size: Complete recipe
Calories 1309 Calories from Fat 348
% Daily Value*
Total Fat 39 g60.6%
Saturated Fat 19.5 g97.7%
Trans Fat 0 g
Cholesterol 516.5 mg172.2%
Sodium 419.9 mg17.5%
Total Carbohydrates 228 g76.1%
Dietary Fiber 4.2 g16.9%
Sugars 176.6 g
Protein 19 g38.3%
Vitamin A 34.1% Vitamin C 214.4%
Calcium 17.7% Iron 17.1%
*Based on a 2000 Calorie diet
Cook, uncovered, on HI (max. power) 4 to 5 minutes, o"r until mixture boils.
Stir twice during cooking time.
Beat egg yolks.
Stir into pineapple mixture the lemon peel, juice, and egg yolks, then cream cheese.
Cook, uncovered, on 80 (reheat) 1 minute.
Beat with electric mixer to blend in cream cheese.
Beat egg whites until frothy, gradually add 1/4 cup of sugar until soft peaks form.
Fold into cooled pudding.
Spoon into dessert dishes and refrigerate until served.