Fruit Floating Island
|Cream of tartar||1⁄8 Teaspoon|
|Whole strawberries||1 Cup (16 tbs), hulled (Fresh Ones)|
|Canned pineapple chunks in juice||20 Ounce (1 Can)|
1. Using electric mixer at high speed, beat egg whites, cream of tartar and salt in medium bowl, until soft peaks form. Sprinkle in 1 tablespoon of the sugar; beat until egg whites are stiff.
2. Fill 12-inch skillet half full with water; add remaining 1 tablespoon sugar. Bring to boiling point over medium heat; reduce heat to low.
3. Drop meringue by rounded tablespoonfuls, four at a time, into simmering water. Poach gently for about 4 minutes, carefully turning once with slotted spoon. Using slotted spoon, carefully lift meringues from water; place on clean towel.
4. In electric blender, puree strawberries and undrained pineapple at high speed for 5 seconds. Pour into 4 individual dessert dishes; top with meringues and chill until serving time.