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| 1 Tasse | pineapple juice |
| 1/4 Tasse | flour |
| 3 Esslöffel | sugar |
| 2 | eggs beaten |
| 1 Esslöffel | butter or margarine |
| 1 x ca. 1/2 Liter | whipping cream |
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Combine sugar, flour & enough pineapple juice to make a thin paste. Slowly stir in rest of the juice. Cook over medium heat until thick. Stir in beaten eggs & butter. Cook until it thickens again. Cool completely. Beat cream & add sugar to cream. Add to custard mixture. Custard may be made the day before & whipping cream added just before the dip is served. Serve with any kind of fresh fruit, i. E. fresh strawberries, cantaloupe, bananas, mandarin oranges, pineapple chunks, etc.
Mrs. Vance Montgomery
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,
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