1 c. graham cracker crumbs
1 tbsp. soft butter
1/2 c. nonfat dry milk
1/2 c. well chilled orange juice
1 egg white
1 tbsp. lemon juice
1/4 c. sugar
1 can (8 oz.) unsweetened crushed pineapple, drained

Mix graham cracker crumbs and butter. Reserve 1/3 cup crumb mixture; press remaining crumb mixture in ungreased baking pan, 8x8x2 inches.

In mixer bowl, beat dry milk, orange juice and egg white on high speed 3 minutes. Add lemon juice; beat 3 minutes high speed. Blend in sugar on low speed, about 1/2 minute. Fold in pineapple. Pour into pan; sprinkle with reserved crumb mixture. Freeze at least 8 hours. 9 servings (110 calories each.)