Dr. Bernard Jensen (1908-2001)
Sunday, February 15, 2009
3 eggs, beaten
1/2 cup pure organic maple syrup
1 tablespoon (or more to taste) stevia extract
2 tablespoons unbleached all-purpose flour
1 (20-ounce) can crushed pineapple in its own juice, drained (reserve liquid)
1/2 cup pineapple juice, (reserved from canned pineapple)
1/2 cup heavy whipping cream
Directions: Day before (or at least 6 hours before): Combine eggs, maple syrup, stevia, flour and pineapple juice, stirring vigorously with wire whip to prevent flour from lumping. Heat pineapple in a double boiler or in a small pan inside of a larger pan with water (in the larger pan). Do not boil pineapple. Add egg mixture. Cook over low flame, stirring constantly, until thickened. Chill in refrigerator. Meanwhile, whip the cream. Fold into chilled pineapple mixture. Transfer to covered refrigerator container. Store in refrigerator till chilled.
4 large apples, such as Fuji or Red Delicious, cut into bite-size chunks
4 bananas, sliced
Directions: Combine apples and bananas after dressing has chilled. Add dressing to fruit salad. Refrigerate until ready to serve. Makes 8-10 servings.
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