Pineapple Angel Dessert - "Grandma Nora's Dessert" - KOAM TV 7

Pineapple Angel Dessert - "Grandma Nora's Dessert"

Ingredients

• 4 eggs, separated
• 1/8 teaspoon salt
• ½ teaspoon cream of tartar
• ½ teaspoon vanilla
• 1½ cup sugar, divided
• ¼ cup soy flour blend (see below)
• 1 (8 ounce) can crushed pineapple, undrained
• 2 cups soy milk
• 1 tablespoon lemon juice
• 2 tablespoons margarine
• 2 cups whipped whipping cream
• Toasted coconut

Directions

1. Beat egg whites, salt, cream of tartar and vanilla until soft peaks form; gradually add 1 cup sugar and beat until stiff peaks form.
2. Spread egg white mixture into greased 9-inch baking dish; form shell by using back of spoon to form sides.
3. Bake at 275 degrees for 60 minutes until a delicate tan and firm to touch.
4. Let cool thoroughly.
5. Place ½ cup sugar and soy flour blend in top of double boiler; blend thoroughly.
6. Add  pineapple and lemon juice.
7. Add milk and cook until mixture begins to bubble.
8. Stir small amount of mixture into beaten egg yolks; return mixture to saucepan and cook 2 additional minutes.
9. Remove from heat and add margarine.
10. Cool; chill thoroughly. 
11. Place cooled pineapple pudding mixture into cooled meringue shell.
12. Top with whipped whipping cream and garnish with toasted coconut.
13. Refrigerate.

Serves 8.

Soy Flour Blend

• 7 cups all-purpose flour      
• 1 cup soy flour 

Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient.  Makes 8 cups blended flour