1/4 c. seedless raisins
1/4 c. candied cherries, finely chopped
1/4 c. chopped nuts
1/4 c. drained crushed pineapple, in own juice
1/2 c. sugar
1/4 c. pineapple juice
2 egg whites
Pinch of salt
1 tbsp. lemon juice
1 c. (1/2 pt.) heavy whipping cream, whipped

Cover raisins with cold water, bring to a boil and simmer 5 minutes; drain. Combine drained raisins, cherries, nuts and pineapple. Boil sugar and pineapple juice together until thick, about 5 minutes.

Beat egg whites with salt until stiff; pour hot pineapple syrup over egg whites, beating constantly. Add fruits, nuts and lemon juice. Blend whipped cream into egg white mixture. Pour into a loaf pan. Freeze 24 hours.