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.