Pineapple Chiffon Cake
- Mix 1 envelope unflavored gelatin, ¼ cup sugar and ¼ teaspoon salt together thoroughly in the top of a double boiler.
- Beat 3 egg yolks slightly; stir in 1¼ cups canned crushed pineapple and syrup. Add to gelatin mixture and cook over boiling water, stirring constantly until gelatin is thoroughly dissolved, about 8 min.
- Remove from heat; add 1 tablespoon lemon juice. Chill to unbeaten egg white consistency.
- Beat 3 egg whites until stiff. Fold in gelatin mixture.
- Beat ½ cup ice-cold water and ½ cup nonfat dry milk solids together with a rotary beater until stiff and mixture stands in peaks. (This takes about 10 minutes with hand beater.) Fold into gelatin mixture.
- Spoon one-fourth of mixture into 9″ x 5″ loaf pan; top with 2 large thin chocolate cookies; repeat twice and finish with a layer of the chiffon mixture. Chill until firm.
- Makes 10 servings. 114 calories per serving.
