1 envelope unflavored gelatin
2 (12 oz.) cans low-calorie apricot nectar
2 (8 oz.) cans low-calorie pineapple tidbits
3 egg whites

In medium saucepan, soften gelatin in 1 can apricot nectar, 5 minutes. Heat mixture over low heat, stirring constantly, until gelatin is dissolved. Stir in rest of nectar and pineapple tidbits and juice. Pour into ice cube tray. Freeze 45 minutes or until half-frozen.

With electric mixer or rotary beater, beat egg whites until stiff peaks form. Turn frozen mixture into another bowl. With same beater, beat until mixture is fluffy. Fold in beaten egg whites. Return to ice cube tray. Freeze several hours or until firm. Makes 6 servings, 74 calories each.