1/4 c. quick cooking tapioca
3/4 c. sugar
1/2 c. pineapple juice
1 c. water
1/2 c. orange juice
1 1/2 tbsp. lemon juice
1 orange, sectioned & free from membrane
1 c. drained canned pineapple tidbits or crushed pineapple

Combine tapioca, sugar, pineapple juice and water in a saucepan. Place over medium heat and cook until mixture comes to a boil, stirring constantly. Remove from heat. Add remaining fruit juices. Cool, stirring occasionally. Add fruit, chill. Serve in sherbet glasses. Makes 6 servings.

Diet Note: A Fruited tapioca dessert for egg-free diets. Also may be used on milk and wheat free diet or on sodium restricted diets.