Recipe - Pineapple Chiffon Cake

1 Envelope plain gelatine
One fourth cup Sugar
One fourth teaspoon Salt
1 One fourth cup Crushed pineapple and syrup
3 Eggs, separated
1 tablespoon Lemon juice
One half cup Ice cold water
One half cup Skim milk powder
9 Thin chocolate cookies

Mix together in top of double boiler gelatine, sugar, and salt. Beat egg
yolks slightly, stir in pineapple and syrup. Add to gelatine mixture. Cook
over boiling water, stirring constantly until gelatin is dissolved (about 8
min). Remove from heat and stir in lemon juice. Chill to unbeaten egg white
consistency. Beat ice water and milk powder together until stiff and
mixture stands in peaks (10 min by hand). Fold into gelatine mixture. Spoon
One fourth of mixture into 9 by 5 inch loaf pan; top with 2 or 3 cookies; repeat
twice and finish with a layer of the chiffon mixture. Chill until firm.
Approximately 114 calories per serving.

Typed by: Melissa Mierau, Martensville, SK