Cherry Puffs

• 1 (1 lb. 4 oz.) can pitted tart red cherries (water packed)
• 1/2 c. sugar
• 2 Tbsp. quick cooking tapioca
• 2 egg whites
• 1/4 tsp. cream of tartar
• 1/3 c. sugar
• 3 c. sugar
• 2 egg yolks
• 1/3 c. sifted cake flour

1. Drain cherries, reserving 1/2 cup liquid.
2. Chop cherries.
3. Add liquid, 1/2 cup sugar and tapioca.
4. Cook, stirring constantly, until thick and bubbly.
5. Beat egg whites, dash of salt and cream of tartar to soft peaks.
6. Gradually add 1/3 cup sugar.
7. Beat to stiff peaks.
8. Beat egg yolks until thick and lemon color.
9. Fold yolks into whites.
10. Sift flour over and pour cherry mixture into 8 x 8 x 2-inch baking dish.
11. Pour batter over.
12. Bake at 325u0b0 for 30 minutes.
13. Serve warm with ice cream.

red cherries, sugar, tapioca, egg whites, cream of tartar, sugar, sugar, egg yolks, cake flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050470 (may not work)