Tapioca nectar fluff
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Quick-cooking tapioca |
| 6 | ounces | Apricot nectar |
| 6 | ounces | Unsweetened pineapple juice |
| 1 | tablespoon | Fresh lemon juice |
| ¾ | cup | Water |
| 1 | each | Egg, separated |
| Sugar substitute equivalent to 1/2 cup sugar | ||
| ½ | teaspoon | Pure vanilla extract |
| ¼ | teaspoon | Pure orange extract |
| 1 | each | Egg white |
| 3 | eaches | Maraschino cherries, sliced thin |
Directions
SOURCE; The Art of Cooking for the Diabetic, Revised Edition by Mary Abbott Hess, R. D., M. S., and Katharine Middleton, copyright 1988, 1978 BY Mary Abbott Hess. Formatted into MM by Ursula R. Taylor.
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 2½ cups) - 1 serving = ½ cup.
NUTRITIVE VALUES per serving: 21 g Cho, 2 g Pro, 1 g Fat, 99 Cal, ⅕ g Fiber, 137 mg sodium, 54 mg chol.
Food Exchanges per serving: 1 Fruit Exchange plus ½ Starch Exchange.
Low-sodium diets: This recipe is suitable.