|Low calorie margarine||3 Teaspoon|
|All purpose flour||3 Teaspoon|
|Baby food apricots||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Eggs||4 , separated|
Melt margarine in a skillet over low heat.
Stir in the flour and cook until blended.
Add the apricots and cook until thickened; remove from heat.
Add the lemon juice.
In a bowl, beat egg yolks until thick and lemon-colored.
Stir apricot mixture into the yolks.
In another bowl, beat egg whites until stiff.
Fold apricot-yolk mixture into the whites.
Pour mixture into a greased 1 1/2 qt. (1 1/2 L) baking dish.
Bake at 375°F (190°C) for 25 to 30 minutes or until lightly browned and puffed.