Pineapple snow and custard sauce

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Unflavored gelatin (1 pkg)
2 tablespoons Sugar
⅛ teaspoon Salt
½ cup Water
1½ cup Unsweetened pineapple juice
2 Egg whites
CUSTARD SAUCE, optional
2 Eggs, slightly beaten
2 tablespoons Sugar
¼ teaspoon Salt
1½ cup Skim milk
1 teaspoon Vanilla

Directions

Combine gelatin, sugar and salt in saucepan. Add water. Place over low heat, stirring constantly until gelatin is dissolved. Remove from heat.

Stir in pineapple juice. Chill until mixture begins to thicken. Add egg whites and beat with electric beater until mixture begins to hold its shape.

Spoon into dessert dishes. Chill until firm. Serve plain or with soft Custard Sauce. Yield 6 cups.

¾ cup serving Pineapple Snow without sauce: 45 cal, ½ fruit exchange 1.7 gm protein, 0 fat, 9½ gm carbohydrate, 45.9 mg sodium, 96⅖ mg potassium, 0 fiber, 0 cholesterol SOFT CUSTARD SAUCE Combine all sauce ingredients except vanilla. Cook in double boiler over hot, not boiling, water. Stir constantly. When custard coats a silver spoon, remove from heat. Cool at once by placing pan in a bowl of ice water. Stir in vanilla. Serve over fruit or gelatin. Yield 2 cups.

¼ cup serving - 47 calories, ½ skim milk exchange 3⅒ gm protein, 1½ gm fat, 5⅖ gm carbohydrate, 107½ mg sodium, 92⅖ mg potassium, 0 fiber, 69 mg cholesterol.

MY NOTE: If you just want to use 2 egg yolks from the Pineapple Snow, try a half quantity of the sauce ingredients.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93.

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