Crepes L'Ananas Delux
INGREDIENTS
1 can (1 lb. 4 oz.) crushed pineapple in juice
2 egg yolks, slightly beaten
1/2 cup sugar
1 tsp grated lemon peel
1/8 tsp salt
2 tblsp unflavored gelatine
1 1/2 cups cottage cheese
1 1/2 tsps vanilla
1 cup whipped cream
5 to 6 dessert crepes
DRAIN pineapple, reserving all juice. Set aside 2 tblsp pineapple for garnish.
COMBINE egg yolks, sugar, lemon peel, salt and 1 tblsp pineapple juice in a double boiler.
COOK over medium heat, stirring constantly until mixture is smooth and thickened, about 5 minutes. Remove from heat.
SOFTEN gelatin in remaining pineapple juice; add to cooked mixture, stirring until throughly dissolved. Blen in crushed pineapple, cottage cheese and vanilla. Cool slightly.
RESERVE 1/4 cup whipped cream for garnish. Fold balance of whipped cream into pineapple mixture. Chill.
Place one crepe on a serving dish. Spread 1 cup pineapple evenly over crepe. Top wih second crepe. Repeat until crepe is 4 to 5 layers high. Top with reserved 1/4 cup whipped cream and 2 tblsps of crushed pineapple in center.
CHILL before serving. Makes 4 to 6 servings.
NOTE: For ease in cutting, freeze dessert for 40 minutes before serving. Use a long, sharpe knife to cut.