Pineapple Filling
Ingredients:
20 oz. crushed pineapple in juice
1 1/4 cups sugar, divided
3 tablespoons cornstarch
8 ounces cream cheese
1 large egg yolk
1 tablespoon lemon juice
Preparation:
Bring the pineapple and 1 cup sugar to a boil. In a small bowl mix the cornstarch with a little water to make a meduim thick mixture, pour into the boiling pineapple mixture. Cook until thickened and clear, remove from heat and cool.
Mix together 1/4 cup sugar and cream cheese. Stir until well blended. Add yolk, stir well, add lemon juice. Swirl cream cheese into cooled pineapple mixture.
Set aside until ready to use.
This filling is used in the Carrot Cake.
Original recipe is Southern U.S. Cuisine
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