Fresh Pineapple Boats

    Row, Row, Row Your Boat..
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    A variety of fresh fruits, cut in bite size pieces and piled into a half-pineapples
    (cut length wise and scooped out but with leaves still intact) makes a very pretty
    addition to a buffet table. Avoid apples and bananas unless dipped
    in lemon juice and water.
    If these boats will sit for any lenght of time, don't use fruit that discolors easily.
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    Served with a dipping sauce on the side it's perfect for spring or summer.
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    PINEAPPLE CREAM DIP
    1 cup pineapple juice,
    1/3 cup sugar,
    2 Tbsp. cornstarch,
    1 Tbsp. lemon juice,
    2 eggs, slightly beaten,
    1 pkg. (250 g) cream cheese, softened.
    Combine the pineapple juice, sugar, cornstarch and lemon juice in saucepan.
    Cook over medium heat, stirring constantly for 5 min. or until clear and
    thickened. Slowly stir some hot mixture into eggs. Return to saucepan and
    cook over low heat until mixture thickens  slightly.
    Whisk in cream cheese until smooth. Chill.
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    AMBROSIA FRUIT DIP (low cal)
    : 1 pkg. (250 g) light cream cheese, softened,
    1 cup plain, low fat yogurt,
    1 tsp. vanilla extract,
    1 tsp. grated lemon rind,
    14 packets Equal or some sugar to taste.
    Blend cream cheese and yogurt until smooth. Stir in remaining ingredients. Chill.
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