Hot Apricot Whip
|Dried apricots||6 Ounce|
|Water||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
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 050Â° for 05 minutes or until puffed and firm.
Spoon into individual dessert bowls, and serve.