Tropical Custard

Tropical Custard Ingredients

1 cn (8 oz) crushed pineapple in	4 tb Apricot preserves, divided
2/3 c Milk	1/8 ts Ground ginger
1 tb Cornstarch	1/4 c Toasted, sweetened flaked
2 Eggs

Instructions for Tropical Custard

TROPICAL CUSTARD These can be either eaten warm from the microwave or made ahead, refrigerated, and then eaten cold. Preparation Time: 2 minutes Cooking Time: 13 minutes Grease six 5 or 6 oz custard cups. Drain pineapple juice into glass measure. (there should be 1/3 cup) In a small microwave safe bowl, use whisk to combine milk, pineapple juice and cornstarch. Microwave on Hgh 3 minutes or until thickened, stirring after each minute. In vowl use the whisk to beat eggs until frothy. Add pineapple, 2 tbsp of the apricot preserves, and ginger. Gradually stir warm milk into eggs. Divide ixture evenly among custard cups, pouring about 1/3 cup mixture into each cup. vegetables add to the snack. If you prefer English muffin can be used in place of the corn muffin. Preparation Time: 2 minutes Cooking Time: 3 minutes 1 can (8 oz) vegetarian beans in tomato sauce 1/4 cup frozen corn kernels 1/4 tsp chilli powder 1/4 tsp dried oregano 1 corn muffin 1/4 cup shredded cheddar cheese 1 green onion, sliced (optional) Green-pepper rings, cherry tomatoes, and avacado slices, for garnish (optional) In small microwave safe bowl, combine beans, corn, chili powder, and oregano. Microwave on High 2 1/2 minutes stirring once, until heated through. Stir corn muffin lenghtwise into 4 pieces. Spoon bean mixture over muffin slices. Top with cheese and green onion, then garnish with green-pepper rings, cherry tomatoes and avacado slices if desired. Yield:2 servings Nutrition per serving:225 calories; 11 grams protien;7 grams fat; 36 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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