Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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