MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Pineapple Snow & Custard Sauce
  Categories: Diabetic, Desserts, Sauces, Low-fat/cal
       Yield: 8 servings
       1 tb Unflavored gelatin (1 pkg)               CUSTARD SAUCE, optional
       2 tb Sugar                               2    Eggs, slightly beaten
     1/8 ts Salt                                2 tb Sugar
     1/2 c  Water                             1/4 ts Salt
   1 1/2 c  Unsweetened pineapple juice     1 1/2 c  Skim milk
       2    Egg whites                          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.
   Source:  Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but
   not tested by Elizabeth Rodier, Nov 93.