Apricot Flip Flan
|Canned apricot halves||14 Ounce (1 Can)|
|Toasted almonds||1⁄2 Cup (8 tbs)|
|Lemon jelly powder||85 Gram (1 Regular Size Package)|
|Boiling water||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Cream cheese||4 Ounce, softened (1 Package)|
|Dessert topping mix||2 1⁄8 Ounce (1 Envelope)|
Oil a deep 9-inch pie pan, then drain-dry apricot halves on absorbent paper.
Space the same number of almonds as apricot halves over bottom of pie pan.
Cover each with an apricot half, cut side down.
Dissolve jelly powder in boiling water.
Add lemon juice and chill until syrupy.
Beat cream cheese and slowly add jelly.
Prepare dessert-topping mix and fold in jelly-cheese mixture.
Pour over apricots and chill several hours, or until firm.
Run a knife around the edge and invert
Serving size: Complete recipe
Calories 1088 Calories from Fat 657
% Daily Value*
Total Fat 73 g112.1%
Saturated Fat 26.9 g134.5%
Trans Fat 0 g
Cholesterol 124.7 mg41.6%
Sodium 468.6 mg19.5%
Total Carbohydrates 102 g34.1%
Dietary Fiber 9.3 g37.2%
Sugars 68.5 g
Protein 20 g39.4%
Vitamin A 29.2% Vitamin C 83.4%
Calcium 33.4% Iron 47.5%
*Based on a 2000 Calorie diet