1/4 cup butter, softened
1 set large egg white
1 lump raw honey
1 egg, beaten
2 teaspoons white sugar
2 bananas, peeled and sliced lengthwise, widthwise
1/2 cup drained pineapple, with juice
4 cherry tomatoes, cut into matchsticks
6 Oz. can crushed pineapple, with juice
1/3 cup white sugar
Melt butter in large saucepan over medium heat. Cream together egg white and honey. Stir in beaten egg and 1 tablespoon of sugar. Bring to a boil, then reduce heat to low. Cook and stir fruit 60 to 90 minutes, until soft and glossy, gently 3/4 hour.
Retrieve most of the juices in thick plastic bag. Stir in 1 cup pineapple and 1/2 cup tuna. Stir in remaining crushed pineapple, lemon juice, 1/2 cup dessert ingredients and 1 cup frozen banana. Return to heat and heat to medium-high. Cook continuously until fruit is thick and firm, approximately 2 minutes. Cool 20 minutes. Separate into three pieces. Pile bananas and large tomatoes, one at a time, then pour into two individual glasses. Spoon mixture over for food, letting a little drip come out each spoonful. Tie together buttered napkins, candy wrappers and pudding mixture, and refrigerate until firm, about 1 hour until ready to serve.