My sister-in-law in Mississippi, who is a great cook, sent me this lactose free recipe with a glowing recommendation. I was a little skeptical at first, but after making and enjoying it over two big scoops of vanilla ice cream, I’m a believer. I also suggest using it as a dessert topping, with a holiday ham, or even on a slice of pizza.
PREHEAT oven to 350°F.
DRAIN pineapple, reserving 3 tablespoons juice. In medium bowl, combine juice, sugar, flour and cheese.
SPOON mixture into 9-inch pie plate or small baking dish; bake for 20 minutes or until hot and bubbly.
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