|Lime sherbet/Lemon sherbet / ice||1 Pint|
|Cream of tartar||1 Dash|
|Sugar||1⁄3 Cup (5.33 tbs)|
Wash pineapple but do not remove leaves.
With a sharp knife, cut pineapple in half lengthwise, cutting through the leaves.
Using a grapefruit knife, cut out the pineapple and remove from shell.
Dice fruit, discarding the core.
Spoon half the fruit back into the shells.
Spoon mounds of sherbet on top and cover with remaining pineapple.
Cover with plastic wrap and place in the freezer until sherbet is firm again.
Beat egg whites until foamy, add salt and cream of tartar, and beat until soft peaks form.
Gradually beat in sugar, beating until stiff.
Spread meringue over pineapple.
Place in a 450Â° oven for 5 minutes or just untilmeringue browns.
Arrange on a platter and bring to the table to serve.
Contains about 150 calories per serving.