Categories: Desserts, Digest 
      Yield: 4 servings 
  
      1    20-oz  can crushed pineapple 
           -in its own juice 
    1/4 c  Lemon juice 
           -Grated peel of 1 lemon (I 
           -used more) 
    1/2 c  Sugar 
  1 1/2 ts Finely minced fresh ginger 
      3 tb Cornstarch mixed with 3 T 
           -water 
  
  Mix all ingredients in a saucepan.  Cook over moderate heat, stirring 
  constantly, until mixture comes to a boil and thickens.  Cool slightly 
  before pouring into a crust. 
   
  To gild the lily: 
   
  If you do make this into a pie, garnishing with sliced bananas glazed with 
  heated, strained apricot preserves makes it even more festive. 
   
  The cookbook I got this from is anything but vlf, but here goes (I highly 
  recommend it if, like me, you find making elaborate desserts for non-vlf 
  friends a relaxing and enjoyable thing to do every now and then): Marlene 
  Sororsky, _The Dessert Lovers Cookbook_, Harper and Row, 1985.) 
   
  Kirstin Reade Wilcox  
   
  From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)