Combine gelatin, sugar and salt in saucepan. Add water. Place over low heat, stirring constantly until gelatin is dissolved. Remove from heat. Stir in pineapple juice. Chill until mixture begins to thicken. Add egg whites and beat with electric beater until mixture begins to hold its shape. Spoon into dessert dishes. Chill until firm. Serve plain or with soft Custard Sauce. Yield 6 cups. 3/4 cup serving Pineapple Snow without sauce: 45 cal, 1/2 fruit exchange 1.7 gm protein, 0 fat, 9.5 gm carbohydrate, 45.9 mg sodium, 96.4 mg potassium, 0 fiber, 0 cholesterol SOFT CUSTARD SAUCE Combine all sauce ingredients except vanilla. Cook in double boiler over hot, not boiling, water. Stir constantly. When custard coats a silver spoon, remove from heat. Cool at once by placing pan in a bowl of ice water. Stir in vanilla. Serve over fruit or gelatin. Yield 2 cups. 1/4 cup serving - 47 calories, 1/2 skim milk exchange 3.1 gm protein, 1.5 gm fat, 5.4 gm carbohydrate, 107.5 mg sodium, 92.4 mg potassium, 0 fiber, 69 mg cholesterol. MY NOTE: If you just want to use 2 egg yolks from the Pineapple Snow, try a half quantity of the sauce ingredients. Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip