Recipe - Frozen Fruit Bars

2/3 cup Graham cracker crumbs
10 Gingersnap cookies
2 One half tablespoon Margarine melted
One half cup Nonfat dry milk
One half cup Orange juice
1 Egg white
1 tablespoon Lemon juice
One fourth cup Sugar
8 ounce Crushed pineapple
Drained

1. Place the canned pineapple into a sieve over a bowl to drain thoroughly.
2. In a small bowl, combine the graham cracker crumbs and melted margarine;
blend well. Press the mixture firmly into an 8inch square freezer safe
dish. 3. In a separate bowl, combine the milk powder, orange juice, lemon
juice and egg white. Using a mixer, beat at high speed for about 3 minutes.
Add the sugar and continue beating for 3 minutes more. Gently fold in the
drained pineapple. 4. Spoon the mixture into the graham cracker crust.
Sprinkle the gingersnap crumbs in a decorative pattern; a circle looks
especially festive. Cover with foil or plastic wrap; freeze for at least 8
hours. 5. Let stand a few minutes before cutting into serving size
portions. Good to make ahead for a cool summer treat. If desired, decorate
the top with bits of candied fruit in a decorative pattern, pressing down
slightly, then sprinkle the gingersnap crumbs along the outer edge in a
circle before freezing.

Recipe By : Jo Anne Merrill

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip