Title: Pineapple snow & custard sauce
 Categories: Diabetic, Desserts, Sauces, Low-fat/cal
      Yield: 8 Servings
 
      1 tb Unflavored gelatin (1 pkg)
      2 tb Sugar
    1/8 ts Salt
    1/2 c  Water
  1 1/2 c  Unsweetened pineapple juice
      2    Egg whites
           CUSTARD SAUCE, optional
      2    Eggs, slightly beaten
      2 tb Sugar
    1/4 ts Salt
  1 1/2 c  Skim 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 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.
  
  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.