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 white to soft peak. Gradually add tapioca, stirring quickly only until blended. Serve warm or chilled. Garnish with sliced maraschino cherries.

5 servings (yield 2 1/2 cups) - 1 serving = 1/2 cup.

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