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

Pineapple Angel Dessert - "Grandma Nora's Dessert"

Updated: July 28, 2009

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

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