CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
9 |
oz |
Can crushed pineapple (1 c) |
4 |
oz |
Jar Maraschino cherries; (1/2 cup) |
1/2 |
c |
Light raisins |
2 |
c |
Tiny Marshmallows |
1/3 |
c |
Chopped blanched almonds; toasted |
1 |
tb |
Grated lemon peel |
2 |
tb |
Lemon juice |
2 |
ts |
Rum flavoring |
2 |
|
Egg whites |
1/4 |
ts |
Salt |
1/3 |
c |
Sugar |
1 |
c |
Heavy cream; whipped |
INSTRUCTIONS
Source: BETTER HOMES & GARDENS, DECEMBER, 1956
Drain pineapple and cherries, reserving syrups. Chop cherries. Combine
syrups and raisins; heat to boiling. Add marshmallows; stir till dissolved.
Cool; add pineapple, cherries, nuts, lemon peel and juice, rum flavoring.
Beat egg whites and salt till foamy; gradually add sugar, beating to stiff
peaks. Fold into mixture. Fold in cream. Freeze firm in refrigerator tray.
Makes 8 servings.
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