SOURSOP CREAM PIE
For people who like sweet things, this is a recipe I have tried. Take one ripe Soursop. Skin fruit and push flesh through Colander into a bowl.
Add condensed milk and some lemon juice. Beat with a rotary beater. Pour into prepared pie shells. Put in fridge to set, then serve.
Myself, I prefer natural soursop cream with no additives. I use the soursop cream over freshly cut paw paw, as a topping on fruit salad, and as a fruit delight over lightly cooked rolled oats with soya milk instead of cow's milk for breakfast. This, with exercises, is a good start to a healthy day. Good for the brain.
DATE: May, 1983
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