Bring reserved pineapple juice and tapioca to a boil until thickened. Combine apple, pineapple, orange, and frozen pineapple juice concentrate. Mix well to coat fruits with the thickened juice. Spoon fruit into 4 individual souffle baking dishes. Beat egg whites until soft peaks form. Add vanilla. Swirl the egg whites to top of the fruit salad, heaping it thick and spreading it to edges of dishes. Place in preheated 450 degrees F. oven for 4 to 5 minutes until meringue is lightly browned. Recipe by: 14 Days to New Vigor & Health Mormon Diet Posted to EAT-LF Digest by "Dorothy Tapping"
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 4|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 166.2mg||6 %|
|Potassium 432.5mg||11 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 30.9g|
|Protein 11.7g||17 %|
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Calories per serving: 177
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