Lemon Millet Squares
Instructions:
- From Donna’s kitchen. A sweet delight.
- 1 cup millet
- 4 cups pineapple juice
- 1 cup water
- 1 can pineapple, tidbits, slices, or chunks
- 1/3 cup lemon juice, fresh best
- 1 tsp lemon zest, optional
- 1/2 tsp salt
- 1/3 cup dates (or raw sugar)
- 2 Crust recipes in a 9 x 13 pan
- Cook millet in pineapple juice and water until done - about 40 minutes on medium-low heat.
- Combine remaining ingredients in blender then add millet mixture.
- Blend all together well and pour onto crust.
- Refrigerate to set.
- Top with fruit topping of your choice or serve with fresh fruit.