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Name: Frozen Fruit Bars
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 1/2 tb Margarine -- melted; 8 oz Crushed pineapple --; Drained; 1/2 c Nonfat dry milk; 1 Egg white; 10 Gingersnap cookies; 1 tb Lemon juice; 1/4 c Sugar; 1/2 c Orange juice; 2/3 c Graham cracker crumbs

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INGREDIENTS

2 1/2 tb Margarine -- melted
8 oz Crushed pineapple --
Drained
1/2 c Nonfat dry milk
1 Egg white
10 Gingersnap cookies
1 tb Lemon juice
1/4 c Sugar
1/2 c Orange juice
2/3 c Graham cracker crumbs

Servings

INSTRUCTIONS

1. Place the canned pineapple into a sieve over a bowl to drain thoroughly. 2. In a small bowl, combine the graham cracker crumbs and melted margarine; blend well. Press the mixture firmly into an 8-inch square freezer safe dish. 3. In a separate bowl, combine the milk powder, orange juice, lemon juice and egg white. Using a mixer, beat at high speed for about 3 minutes. Add the sugar and continue beating for 3 minutes more. Gently fold in the drained pineapple. 4. Spoon the mixture into the graham cracker crust. Sprinkle the gingersnap crumbs in a decorative pattern; a circle looks especially festive. Cover with foil or plastic wrap; freeze for at least 8 hours. 5. Let stand a few minutes before cutting into serving size portions. Good to make ahead for a cool summer treat. If desired, decorate the top with bits of candied fruit in a decorative pattern, pressing down slightly, then sprinkle the gingersnap crumbs along the outer edge in a circle before freezing. Recipe By : Jo Anne Merrill From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Frozen Fruit Bars

2 1/2 tb Margarine -- melted
8 oz Crushed pineapple --
 Drained
1/2 c Nonfat dry milk
1 Egg white
10 Gingersnap cookies
1 tb Lemon juice
1/4 c Sugar
1/2 c Orange juice
2/3 c Graham cracker crumbs

1. Place the canned pineapple into a sieve over a bowl to drain thoroughly.  2. In a small bowl, combine the graham cracker crumbs and melted margarine;  blend well. Press the mixture firmly into an 8-inch square freezer safe  dish. 3. In a separate bowl, combine the milk powder, orange juice, lemon  juice and egg white. Using a mixer, beat at high speed for about 3 minutes.  Add the sugar and continue beating for 3 minutes more. Gently fold in the  drained pineapple. 4. Spoon the mixture into the graham cracker crust.  Sprinkle the gingersnap crumbs in a decorative pattern; a circle looks  especially festive. Cover with foil or plastic wrap; freeze for at least 8  hours. 5. Let stand a few minutes before cutting into serving size  portions. Good to make ahead for a cool summer treat. If desired, decorate  the top with bits of candied fruit in a decorative pattern, pressing down  slightly, then sprinkle the gingersnap crumbs along the outer edge in a  circle before freezing.    Recipe By     : Jo Anne Merrill    From:                                 Date:    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (108g)
Recipe Makes: 8 Servings

Calories: 237
Calories from Fat: 28 (12%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.4g
Cholesterol 1.5mg		0 %
Sodium 246.7mg		9 %
Potassium 270.7mg		7 %
Total Carbohydrate 48g		14 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 47.2g
Protein 5.1g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 237

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