Ingredients

• 1 cup sugar
• 2 tablespoons all-purpose white flour
• 1/2 teaspoon salt
• 1-3/4 cups pineapple juice
• 4 egg whites, beaten
• 1 tablespoon lemon juice
• 16 ounces Acini di Pepe pasta, cooked, drained
• 33 ounces canned mandarin oranges, drained
• 24 ounces canned pineapple chunks, drained
• 8 ounces whipped dessert topping
• 1 cup miniature marshmallows
• 1 cup flaked coconut

Preparation

1. In a saucepan, combine sugar, flour and salt. Stir in pineapple juice and egg whites. Cook over medium heat, stirring constantly until thickened. Add lemon juice. Cool to room temperature.
2. Prepare Acini di Pepe pasta according to package directions but omit salt. Drain.
3. Combine egg mixture and pasta, mixing well. Add remaining ingredients and mix thoroughly.
4. Refrigerate overnight in an airtight container.

Helpful hints

• Look for 11-ounce cans of mandarin oranges and purchase 3 cans.
• Acini di Pepe pasta is very tiny balls of pasta used mainly as soup pasta. If unavailable, orzo pasta may be substituted; however, the frog eye affect may be altered.
• To reduce the carbohydrate content, people with diabetes can replace the sugar with Splenda^® sweetener and omit the marshmallows. Carbohydrate count is reduced to 21 grams per 1/2-cup serving.