Pineapple Upside-Down Custard
|Egg||1 , separated|
|Lemon juice||1 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Instant non fat dry milk||3 Tablespoon|
|Pineapple||1⁄8 Medium, diced|
|Artificial sweetener||1 Dash|
Beat yolk with fork until light and lemon-colored.
Stir in lemon juice, extract and nutmeg.
Add dry milk and blend till it makes a thick paste.
In a small bowl beat egg white till stiff.
Fold egg white gently into yolk mixture.
Arrange pineapple on bottom of pie plate and sprinkle with sweetener.
Spread egg mixture over pineapple and bake on bottom shelf of oven at 350Â° F. for 30 minutes, or until puffed up and brown.