Here's a favorite recipe from my mom. She's been making it for years. It always reminds me of home!
Fruit Salad Pie
1 8-oz. can crushed pineapple
1 lb. can apricot halves
1/4 cup sugar
2-1/2 tbsp. cornstarch
2 small bananas, sliced
1 cup miniature marshmallows
1 MSPI-friendly baked pie shell
Heat pineapple and apricots till softened and broken up. Combine sugar, cornstarch and salt. Add to fruit, stirring till thickened and clear. Cool mixture completely. Add bananas and marshmallows. Pour into baked shell and allow to set in refrigerator. Serve with whipped cream -- for those who aren't on MSPI diet!
Hi, Andrea! Just wanted to let you know I'm still checking in and checking out the recipes!
Have a good weekend!
Hi Deanna! I hope things are going better with the baby food!
We talked to a pediatric dietician, and she suggested that we hold off until the 9 month mark to restart little boy on foods. She's thinking that with his sensitivity, he system may be a little immature yet. I'm out of town on business for a few nights this week *sniff sniff* so I'll take the time in the hotel room to put a shopping list together for making baby food at home this coming weekend.
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