4 egg whites
1 (20 ounce) can crushed pineapple take-out
1 teaspoon sweet pickle relish
2 teaspoons soy sauce
1 (8 ounce) container frozen whipped topping, thawed
4 pre-cut biscuit round crackers
In a large glass bowl, beat egg whites.Place 1 cup crushed pineapple in bowl; let stand overnight.
Mix finely sugar, vinegar, powdered ginger, lime juice and cut fruit in a small bowl.
Sprinkle cream filling on half of crushed pineapple; refrigerate 20 minutes or until softened.
To the cream fill, add remaining pineapple, lime juice and egg whites. Fold cream filling into pineapple mixture, stirring well to combine. Refrigerate remaining pineapple juice.
Chill 2 to 3 hours or until firm.
Preheat oven to 375 degrees F (190 degrees C). Style with lemon glaze. Place dough on hot baking sheets. Brush with 1/2 teaspoon almond icing upon whole roll.