Baked Apricot Whip
|Lemon juice||1 1⁄2 Teaspoon|
|Apricot puree||1 Cup (16 tbs), dried (sweetened)|
|Whipping cream||3⁄4 Cup (12 tbs), chilled|
|Sugar||1⁄4 Cup (4 tbs)|
Stir lemon juice into apricot puree.
Whip cream until stiff.
Fold in the apricot puree.
Beat egg whites, adding sugar gradually until very stiff and smooth.
Fold into apricot-cream mixture.
Turn into a 5-cup, buttered casserole, set in a shallow pan of hot water, and bake in a moderate oven (350° F.) for 20 minutes; then reduce heat to 300° F. (slow) and bake 20 minutes longer.
This dessert may also be served uncooked.