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Pineapple Fluff

1 cup diced pineapple

2 tablespoons Minute tapioca

3 tablespoons sugar

½ cup pineapple juice

2 egg whites

1. cup cream

Pinch of salt

Maraschino cherries

Soak the tapioca in the pineapple juice ten minutes, place in a double boiler; add the sugar, salt and cook one-half hour; add the stiffly beaten egg whites and cool until set. Serve with whipped cream and garnish with chopped nut meats or maraschino cherries.