1/2 c. sugar
2 tbsp. all-purpose flour
1 c. pineapple juice
1 egg, beaten
1 tbsp. butter
1 c. whipping cream, whipped

Combine first 5 ingredients in a heavy saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Allow to cool completely; fold in whipped cream. Refrigerate until ready to serve. Serve with strawberries, bananas and other fresh fruit or use as topping for fresh pound cake. Yield: 2 cups.