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1/2 cup sugar |
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2 tablespoons cornstarch |
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2 cups unsweetened pineapple juice |
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3 eggs |
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1/3 cup lemon juice |
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1 cup fresh or frozen blueberries, pureed |
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 oz.) custard cups or gelatin molds. Freeze several hours or overnight.
To serve, spoon about 2 1/2 tablespoons puree onto each plate and gently place unmolded frosties in center. |
