Tapioca Nectar Fluff

[Guest guest]

1/4 cup quick-cooking tapioca

6 ounces apricot nectar

6 ounces unsweetened pineapple juice

1 tablespoon fresh lemon juice

3/4 cup water

1 egg, separated

sugar substitute equivalent to 1/2 cup sugar

1/2 teaspoon pure vanilla extract

1/4 teaspoon pure orange extract

1 additional egg white

3 maraschino cherries, sliced thin (optional)

 

mix tapioca, aprict nectar, pineapple juice, lemon juice, water, and

beaten egg yolk in a heavy pan; let stand 5 minutes. bring to a full

boil over medium heat; cook and stir constantly 6-8 minutes. remove

from heat. add sweetner and flavorings; mix well. Beat egg whites to

soft peaks. Gradually add tapioca mixture, stirring quickly until

blended. serve warm or chilled. Garnish with sliced maraschino cherries

if desired.