This Month's Pineapple Recipe:

November 2009 : Pineapple Orange Creme
Makes 9 servings

1 cup graham cracker crumbs
1 tbsp. soft butter
1/2 cup nonfat dry milk
1/2 cup well-chilled orange juice
1 egg white
1 tbsp. lemon juice
1/4 cup sugar
1 can (8 ounces) unsweetened crushed pineapple, drained

Mix graham cracker, crumbs and butter. Reserve 1/3 cup crumb mixture; press remaining crumb mixture in ungreased baking pan, 8 x 8 x 2 inches.

In mixing bowl, beat dry milk, orange juice and egg white on high speed 3 minutes. Add lemon juice; beat 3 minutes high speed. Blend in sugar on low speed, about 1/2 minute. Fold in pineapple. Pour into pan; sprinkle with reserved crumb mixture. Freeze at least 8 hours.

To see last month's recipe, click here: