Recipe - Baked Fruit Salad Supreme

16 ounce Pineapple chunks in juice;
drained and chopped,
reserve juice
1 tablespoon Tapioca
1 Apple; minced
1 Orange; peeled and minced
4 tablespoon Frozen pineapple juice
2 Egg whites
1/8 teaspoon Cream of tartar
One half teaspoon Vanilla
2 pack NutraSweet

Bring reserved pineapple juice and tapioca to a boil until thickened.
Combine apple, pineapple, orange, and frozen pineapple juice concentrate.
Mix well to coat fruits with the thickened juice. Spoon fruit into 4
individual souffle baking dishes. Beat egg whites until soft peaks form.
Add vanilla. Swirl the egg whites to top of the fruit salad, heaping it
thick and spreading it to edges of dishes. Place in preheated 450 degrees
F. oven for 4 to 5 minutes until meringue is lightly browned.

Recipe by: 14 Days to New Vigor & Health Mormon Diet

Posted to EATLF Digest by "Dorothy Tapping" unicorn4@usit.net on Mar 16,
1998