1 tablespoon unflavored gelatin (1 pkg)
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup water
1 1/2 cup unsweetened canned pineapple juice
2 egg yolks

CUSTARD SAUCE (optional):

2 eggs, slightly beaten
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 cup milk
1 teaspoon vanilla

Combine gelatin, sugar and salt in saucepan. Add water. Place over low heat, stirring constantly until gelatin is dissolved. Remove from heat.

Stir in pineapple juice. Chill until mixture begins to thicken. Add egg yolks and beat with electric beater until mixture begins to hold its shape.

Spoon into dessert dishes. Refrigerate until firm.

Serve plain or with soft Custard Sauce.

Yield: 6 cups.

SOFT CUSTARD SAUCE:

Combine all sauce ingredients except vanilla. Cook in double boiler over hot, not boiling, water. Stir constantly. When custard coats the back of a spoon, remove from heat.

Serving Size: 8