1 1/2 c. apricot nectar
1/2 c. syrup from s. can (4 slices) pineapple
1/2 c. granulated sugar
3 tbsp. quick cooking tapioca
1/2 c. coarsely cut drained canned pineapple
1 egg white

Put apricot nectar, pineapple syrup, sugar and tapioca in a saucepan. Bring to boil over medium heat, stirring constantly. Allow to boil 1/2 minute. Remove from heat, stir in pineapple. Add stiffly beaten egg white. Fold in until no white shows. Chill. Can serve with whipped cream. (For low sodium, leave out egg white.) 4 to 5 servings.