Pineapple Chiffon Cake

1 Envelope plain gelatine

1/4 c Sugar

1/4 ts Salt

1 1/4 c Crushed pineapple and syrup

3 Eggs, separated

1 tb Lemon juice

1/2 c Ice cold water

1/2 c Skim milk powder

9 Thin chocolate cookies

Mix together in top of double boiler gelatine, sugar, and salt. Beat egg yolks slightly, stir in pineapple and syrup. Add to gelatine mixture. Cook over boiling water, stirring constantly until gelatin is dissolved (about 8 min). Remove from heat and stir in lemon juice. Chill to unbeaten egg white consistency. Beat ice water and milk powder together until stiff and mixture stands in peaks (10 min by hand). Fold into gelatine mixture. Spoon 1/4 of mixture into 9 by 5 inch loaf pan; top with 2 or 3 cookies; repeat

twice and finish with a layer of the chiffon mixture. Chill until firm. Approximately 114 calories per serving. Typed by: Melissa Mierau, Martensville, SK