Pineapple Tapioca Fluff
1/2 cup minute tapioca.
¼ teaspoon salt.
3 cups hot pineapple juice and water.
1/2 cup sugar.
1 cup crushed canned pineapple.
1 egg white, stiffly beaten.
|Instructions||Combine tapioca, salt, pineapple juice and water. Cook in double boiler for 15 minutes or until clear. Stir often. Add sugar and pineapple. Fold into the stiffly beaten egg white. Chill. Arrange in sherbets, garnished with whipped cream. Makes 6 servings.|