Pineapple Snow & Custard Sauce
1 tb Unflavored gelatin (1 pkg)
2 tb Sugar
1/8 ts Salt
1 1/2 cUnsweetened pineapple juice
CUSTARD SAUCE, optional
2Eggs, slightly beaten
2 tb Sugar
1/4 ts Salt
1 1/2 cSkim milk
1 ts Vanilla
Combine gelatin, sugar and salt in saucepan.Add water. Place over
low heat, stirring constantly until gelatin is dissolved. Remove from
Stir in pineapple juice.Chill until mixture begins to thicken. Add
egg whites and beat with electric beater until mixture begins to hold
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.