3/4 c. sugar
1/2 c. water
1 #2 can crushed pineapple
4 tbsp. lemon juice
1 c. coffee cream
2 egg whites
1/16 tsp. salt

Drain juice from can of pineapple. Cook sugar, water and pineapple juice slowly for 10 minutes. Add pineapple pulp and lemon juice. Cool. Pour into freezing tray and allow to freeze firm. Remove mixture from tray to ice cold mixing bowl and beat with rotary beater until light. Add cream and fold in stiffly beaten egg whites to which salt has been added. Return to tray and finish freezing. Serves 10-12.