Preparation:
Mix graham cracker crumbs and butter. Reserve 1/3 cup crumb mixture;
press remaining crumb mixture in ungreased baking pan, 8 x 8 x 2
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 cal. ea) |
