Recipe - Pineapple Snow And Custard Sauce

1 tablespoon Unflavored gelatin (1 pkg)
2 tablespoon Sugar
1/8 teaspoon Salt
One half cup Water
1 One half cup Unsweetened pineapple juice
2 Egg whites
CUSTARD SAUCE, optional
2 Eggs, slightly beaten
2 tablespoon Sugar
One fourth teaspoon Salt
1 One half cup Skim milk
1 teaspoon 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.

Three fourths cup serving Pineapple Snow without sauce: 45 cal, One half 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.

One fourth cup serving 47 calories, One half 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.

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