Pineapple Slush

3 quarts buttermilk
2 (20 oz.) cans crushed pineapple
4 cups sugar
6 egg whites
1 t. vanilla

Mix buttermilk, pineapple and sugar together and freeze for two hours. Whip egg whites until stiff and add vanilla. Fold egg whites into first mixture. Freeze in two ice cream buckets. Serve with 7-up.
--Bette Eggett