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Lemon Pineapple Frosties

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Pineapple on a cutting board with sliced lemons and a jar of sugar on a dark blue background.
Prep Time: 
20 minutes
Number of Servings: 
6
Recipe Source: 
American Egg Board

Ingredients

  • 1⁄2 cup sugar
  • 2 Tbsp cornstarch
  • 2 cups unsweetened pineapple juice
  • 3 eggs, lightly beaten
  • 1⁄3 cup lemon juice
  • 1⁄2 cup fresh pineapple, finely chopped
  • 1 cup fresh or frozen blueberries, pureed,
  • 1⁄2 cup berries and chopped pineapple reserved for garnish

Directions

  1. In a small saucepan, stir together sugar and cornstarch. Stir in pineapple juice until thoroughly blended. Cook over medium heat, stirring constantly, until mixture boils.
  2. Stir a little of the hot mixture into the eggs, then pour egg mixture back into the hot mixture.
  3. Reduce heat to low and stir until mixture bubbles, about 2 minutes. Stir in lemon juice and chopped pineapple
  4. Spoon into six 6-ounce custard cups or gelatin molds. Freeze several hours or overnight.
  5. To serve, spoon 2 tablespoons blueberry puree onto each plate and gently place un-molded frosties in center. 
  6. Garnish with a few whole blueberries & chopped pineapple, if desired.
Nutrition Info: 
178 Calories, 3 g Protein, 80 mg Cholesterol, 37 g Carbohydrates, 31 g Total sugars (17 g Added sugars), 1 g Fiber, 2 g Total fat (1 g sat), 35 mg Sodium, ★★ Vitamin C

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Contributor

American Egg Board

The mission of the American Egg Board (AEB) is to support America’s egg farmers and increase demand for eggs and egg products.

It was created by an Act of Congress in 1976 at the request of America’s egg farmers, who desired to pool resources for national category-level egg marketing.

The AEB are honored to serve America’s egg farmers.

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