Sunday, August 30, 2015



3 egg whites
1/2 teaspoon cream of tartar
1 cup sugar
18 square saltine crackers 
1/2 cup chopped pecans
1 teaspoon vanilla

1/2 pint whipping cream
2 tablespoon sugar
1 small can of crushed pineapple, fresh or canned 

Topping, second choice
 3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) straw
berry gelatin (sugar free)
4 cups fresh strawberries

Beat egg whites until foamy, Add cream of tartar. Beat until very stiff and dry. Add sugar gradually. Blend in crackers (rolled fine) and chopped nuts. Add Vanilla. Put in lightly greased pie pan and pull up side sto form crust. Bake 30 minutes at 300 degrees. Cool.

First Topping
Top with whipping cream, whipped with sugar. Fold in drained crushed pineapple. Refrigerate until served. 

Topping, second choice
In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened.
Remove from the heat stir in gelatin until dissolved. Refrigerate for 15-20 miniutes or until slighty cooled.
Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Serve covered with Cool-Whip.

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