SOURSOP AND LYCHEE PIE
Ingredients:
120g cream cheese
1/3 cup lemon juice
1 tin condensed milk
1 small soursop
½ cup coconut
1 tsp gelatine
1 cup hot water
½ pkt lime jelly
6 lychees
whipped cream
1 pastry case
Method:
Whip creamed cheese till softened, gradually add condensed milk and lemon juice, mix well.
Fold in soursop pulp (which has been put through a food processor). Add coconut, place in pastry case and chill.
Pour hot water onto lime jelly and gelatine, add chopped lychees and chill.
When nearly set place on top of soursop filling, then decorate with cream.
DATE: July 1991
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