2 c. millet
7 c. water
2 tsp. salt
3/4 c. pineapple
3/4 c. raisins
3/4 c. dates
1/4 c. honey
3/4 c. cooked pecans
1/4 c. unsweetened coconut
Lemon Sauce Recipe

Combine millet, water and salt in saucepan. Bring to boil. Cover and simmer 40 minutes. Fold pineapple, raisins, dates, honey, pecans and coconut into hot, cooked millet. Press mixture into Pam-sprayed bowl or Bundt pan. Chill overnight. Invert on cookie sheet.

Bake 25 to 35 minutes at 350°F or until lightly golden. Serve with lemon sauce or fruit topping of your choice.