1 (8 oz.) can unsweetened crushed pineapple, drained (reserve juice)
1/3 c. sugar
2 tbsp. cornstarch
2 egg yolks
1 tsp. vanilla extract
1/8 tsp. salt
6 egg whites
1/2 tsp. cream of tartar

Add water to reserved pineapple juice to make 3/4 cup. Combine with sugar and cornstarch in a saucepan. Cook, stirring well, over medium heat until mixture thickens and comes to a boil. Beat egg yolks, vanilla extract and salt with a wire whisk. Gradually stir in 1/4 of the hot mixture, then add to the remaining hot mixture, stirring constantly. Cook 1 minute. Remove from heat and stir in pineapple.

Beat egg whites and cream of tartar at high speed until stiff peaks form. Stir 1/4 of mixture into pineapple mixture. Gently fold remaining egg white mixture into pineapple mixture. Spoon into a 2-quart (sprayed with vegetable cooking spray) souffle dish.

Bake at 375°F for 30 to 35 minutes or until puffed and golden. Serve immediately.

Makes 8 servings.