2 tbsp. melted butter
2 tbsp. flour
1/2 c. granulated sugar
2 egg yolks
1/2 c. pineapple juice
1/8 tsp. salt
2 egg whites
2 tbsp. sugar
1 1/4 c. pineapple juice
1 c. whipping cream

Chill cream in freezing compartment for 10 minutes.

Add flour and salt slowly to melted butter - stir - add sugar. Break yolks with fork and add to 1/2 cup pineapple juice. Blend - pour into saucepan with butter, flour stirring in slowly. Beat egg whites to medium - add 2 tablespoons sugar, beat not quite stiff. Add to saucepan mixture, fold in. Add 1 1/4 cup lukewarm pineapple juice, small amount at a time, cook until coats spoon - high heat to start and then reduce and stir constantly. Pour into bowl and chill uncovered.

When ready to serve, beat whipping cream in chilled bowl with chilled beaters. Add all at time to dressing, fold in.

Serve with any fruit salad.