Pineapple Sorbet

Melt 3/4 cup of sugar and 2 cups of water in a saucepan

Bring to a boil, then reduce the heat and simmer for five minutes

While the mixture is cooling, whisk together 4 tablespoons of cold water and gelatin in a small bowl

Let it sit for a few minutes

Add the hot syrup to the gelatin mixture and whisk until dissolved

Let the mixture cool slightly, then stir in the pineapple juice

Beat the mixture well and pour into a shallow dish or ice mold

Place in the freezer or refrigerator until slightly set, stirring every two to three times

When partially frozen, beat the egg whites until stiff peaks form

Fold into the pineapple mixture

Pour the mixture into a bowl and beat well until smooth

Add whipped cream and beat again

Cover and refrigerate for at least 6 hours before serving

Note: Sugar can be substituted with three envelopes of sweetener

(208 calories)

Total caloric content: 924 calories.