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Hot Apricot Whip

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Ingredients
  Dried apricots 6 Ounce
  Water 1 1⁄2 Cup (24 tbs)
  Ground cinnamon 1⁄4 Teaspoon
  Egg whites 4
  Cream of tartar 1⁄4 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
Directions

Combine apricots and water in a saucepan.
Bring to a boil.
Cover; reduce heat, and simmer 15 minutes or until tender.
Place undrained apricots and cinnamon in container of an electric blender or food proessor; process until smooth.
Spoon into a bowl; cover and chill.
Beat egg whites (at room temperature) and cream of tartar until stiff but not dry.
Add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold one-third of egg white mixture into apricot puree.
Fold in remaining egg whites.
Spoon mixture into a 1 1/2-quarr souffle dish coated on bottom with cooking spray.
Place dish in a 13- x 9- x 2-inch baking pan; pour hot water into baking pan to a depth of 1 inch.
Bake at 050° for 05 minutes or until puffed and firm.
Spoon into individual dessert bowls, and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Healthy

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4.1625
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 665 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.7%

Saturated Fat 0.03 g0.17%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 210.3 mg8.8%

Total Carbohydrates 159 g53.1%

Dietary Fiber 13.1 g52.3%

Sugars 141.7 g

Protein 18 g36.9%

Vitamin A 122.7% Vitamin C 2.9%

Calcium 11.5% Iron 26.5%

*Based on a 2000 Calorie diet

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Hot Apricot Whip Recipe