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Baked Apricot Whip

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Ingredients
  Lemon juice 1 1⁄2 Teaspoon
  Apricot puree 1 Cup (16 tbs), dried (sweetened)
  Whipping cream 3⁄4 Cup (12 tbs), chilled
  Egg whites 2
  Sugar 1⁄4 Cup (4 tbs)
Directions

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.
Serve immediately.
This dessert may also be served uncooked.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Ingredient: 
Apricot
Interest: 
Everyday
Cook Time: 
20 Minutes

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4.0575
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1333 Calories from Fat 538

% Daily Value*

Total Fat 60 g91.9%

Saturated Fat 39.8 g198.8%

Trans Fat 0 g

Cholesterol 248.6 mg82.9%

Sodium 278.3 mg11.6%

Total Carbohydrates 173 g57.8%

Dietary Fiber 0.03 g0.12%

Sugars 126.6 g

Protein 6 g12.7%

Vitamin A 39.7% Vitamin C 5.7%

Calcium 10.5% Iron 13.5%

*Based on a 2000 Calorie diet

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Baked Apricot Whip Recipe