1. Put apricots through food mill or coarse sieve, to puree.
2. Sprinkle gelatine over 1/2 cup cold water, to soften. Add boiling water, stirring until gelatine is dissolved.
3. Refrigerate until consistency of unbeaten egg white.
4. Add egg whites; with rotary beater, beat until soft peaks form.
5. Fold in sweetener, pureed apricots, and pineapple.
6. Refrigerate 1 hour.
7. Stir; then spoon into 6 serving dishes, mounding high. Refrigerate at least 30 minutes.