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Apricot Frost

Fresh.n.Natural's picture
  Canned apricot halves 30 Ounce (1 Pound 14 Ounce Can)
  Orange-flavored gelatin 3 Ounce (1 Package)
  Sugar 1 1⁄2 Cup (24 tbs)
  Slightly beaten egg yolks 3
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Milk 2 Cup (32 tbs)
  Light cream 1 Cup (16 tbs)
  Stiffly beaten egg whites 3

Drain apricots, reserving 1 cup syrup.
Mix gelatin, sugar, syrup, and egg yolks.
Heat, stirring till mixture comes to boil.
Remove from heat.
Sieve apricots; add to gelatin.
Add lemon juice.
Stir in milk and cream.
Freeze firm in refrigerator trays.
Break in chunks; beat smooth.
Fold in egg whites.
Freeze firm in trays.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3180 Calories from Fat 894

% Daily Value*

Total Fat 101 g155.5%

Saturated Fat 59.2 g296%

Trans Fat 0 g

Cholesterol 866.9 mg289%

Sodium 607.4 mg25.3%

Total Carbohydrates 484 g161.3%

Dietary Fiber 6.9 g27.5%

Sugars 431.3 g

Protein 110 g219.7%

Vitamin A 71.8% Vitamin C 143.3%

Calcium 99.2% Iron 86.6%

*Based on a 2000 Calorie diet

Apricot Frost Recipe