Tapioca Nectar Fluff

Recipe Ingredients

1/4 cup	59ml	Quick-cooking tapioca
6 oz	170g	Apricot nectar
6 oz	170g	Unsweetened pineapple juice
1 tablespoon	15ml	Fresh lemon juice
3/4 cup	177ml	Water
1		Egg - separated
		Sweetener equal to 1/2 cup sugar
1/2 teaspoon	2.5ml	Pure vanilla extract
1/4 teaspoon	1.3ml	Pure orange extract
1		Egg white
3		Maraschino cherries - thinly sliced

Recipe 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 to 8 minutes.

Remove from heat; add sweetener and flavorings; mix well. Beat egg whites to soft peaks. Gradually add tapioca, stirring quickly only until blended.

Serve warm or chilled. Garnish with sliced maraschino cherries.

This recipe yields 5 servings.

Exchanges Per Serving: 1 Fruit, 1/2 Starch.

Nutrition Facts: Carbohydrates 21g; Protein 2g; Fat 1g; Calories 99; Fiber 0.2g; Sodium 137mg; Cholesterol 54mg.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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