· 1/2 cup sugar
· 2 tablespoons cornstarch
· 2 cups unsweetened pineapple juice
· 3 eggs
· 1/3 cup lemon juice
· 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.
