Pineapple for Weight Watchers

Weight Watchers Cookbook, Over 250 New Recipes  1978  UK

Pineapple Sponge Custard 

6 tspns self-raising flour; artificial sweetener to taste; juice and rind of 1 small lemon; 2 standard eggs; 140ml skim milk; 4 slices canned pineapple, no sugar added, with 4 tblspns juice
 

Preheat oven 180°C. In a large bowl, mix flour, the sweetener, pineapple juice, lemon juice, rind, egg yolks, and milk, stirring all the time. Whisk egg whites until stiff and slowly fold into liquid mixture using a wooden spoon, reserving 1 slice of pineapple for garnish, cut remainder into 1 cm pieces and arrange in the base of a 600ml soufflé dish. Gently pour egg mixture over the fruit. Put dish in a deep baking tin, add hot water to come 3cms up the sides of the dish and bake for 55 minutes, or until golden brown and firm to the touch. Decorate with pieces of pineapple. Divide into 2 equal portions and serve at once.

Makes 2 servings.
 

Rum and Pineapple Yogurt    

 

140ml natural unsweetened yoghurt; artificial sweetener to taste; few drops yellow food colouring; 110g canned, crushed pineapple, no sugar added; few drops rum flavouring.

Mix all ingredients together and chill.

Makes 1 serving.