.
Ingredients:
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)
Instructions:
Mix tapioca, apricot 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 sweetener and flavorings;
mix well. Beat egg whites to soft peaks. Gradually add tapioca mixture,
stirring quickly only until blended.
Serve warm or chilled. Garnish
with sliced maraschino cherries if desired.
Nutrition Facts:
Amount Per Serving:
Calories 100
Fat 1 g, Cholesterol 45
mg,
Sodium 60 mg,
Quantity:
Makes 5 Servings
Courtesy of Art Of Cooking
For The Diabetic
