Pineapple Snow + Custard Sauce

Yield: 8 servings

1 tb Unflavored gelatin (1 pkg) CUSTARD SAUCE, optional
2 tb Sugar 2 Eggs, slightly beaten
1/8 ts Salt 2 tb Sugar
1/2 c Water 1/4 ts Salt
1 1/2 c Unsweetened pineapple juice 1 1/2 c Skim milk
2 Egg whites 1 ts Vanilla

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.

3/4 cup serving Pineapple Snow without sauce: 45 cal, 1/2 fruit
exchange 1.7 gm protein, 0 fat, 9.5 gm carbohydrate, 45.9 mg sodium,
96.4 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.

1/4 cup serving - 47 calories, 1/2 skim milk exchange 3.1 gm protein,
1.5 gm fat, 5.4 gm carbohydrate, 107.5 mg sodium, 92.4 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.