| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Fruits, Salads, Chili | 4 | Servings | |
INGREDIENTS
| 16 | oz | Pineapple chunks in juice; drained and chopped, reserve juice |
| 1 | tb | Tapioca |
| 1 | Apple; diced | |
| 1 | Orange; peeled and diced | |
| 4 | tb | Frozen pineapple juice |
| 2 | Egg whites | |
| 1/8 | ts | Cream of tartar |
| 1/2 | ts | Vanilla |
| 2 | pk | NutraSweet |
INSTRUCTIONS
Bring reserved pineapple juice and tapioca to a boil until thickened. Combine apple, pineapple, orange, and frozen pineapple juice concentrate. Mix well to coat fruits with the thickened juice. Spoon fruit into 4 individual souffle baking dishes. Beat egg whites until soft peaks form. Add vanilla. Swirl the egg whites to top of the fruit salad, heaping it thick and spreading it to edges of dishes. Place in preheated 450 degrees F. oven for 4 to 5 minutes until meringue is lightly browned. Recipe by: 14 Days to New Vigor & Health Mormon Diet Posted to EAT-LF Digest by "Dorothy Tapping" <unicorn4@usit.net> on Mar 16, 1998
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