Ingredients

1 can (13 1/2 oz) crushed pineapple in its natural juice
1 pkg. unflavored gelatin
2 eggs
1/3 cup sugar
1/2 cup whipping cream
Sliced pineapple, and mint or lemon leaves for garnish

Directions

1. Mix half the pineapple wiht the gelatin in a small saucepan. Let stand 2 minutes.
2. Separate the eggs. Combine the yolks with the pineapple and the gelatin. Stir until blended. Cook over moderately high heat until mixture just comes to a boil. Remove from heat. Cool.
3. Ad remaining pineapple to mixture.
4. Whip egg whites until frothy. Gradually beat in sugar until stiff peaks, like for meringue, are formed. Fold egg whites into cooled pineapple mixture.
5. Beat cream until stiff. Fold into pineapple mixture.
6. Pour the pineapple creme into 4 dessert dishes. Cover and chill until set, about 4 hours.
7. Garnish with sprigs of mint or lemon leaves and a slice of pineapple.

Comments
You can make this dessert the day before. Serve it in stemmed wine glasses for eye-catching appeal.

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