Easy Cherry Fruit Soup

Yield:	8 Servings
Categories:	Breakfast, Brunch

21	oz	Cherry pie filling
8	oz	Unsweetened pineapple chunks; undrained
2	c	Water
1	c	Prunes; pitted
2/3	c	Dried apricots; chopped
1	tb	Margarine
2		Lemon slices
1	ts	Quick-cooking tapioca