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Apricot Frost

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  Canned apricot halves 29 Ounce (1 Can, 3 1/2 Cups)
  Orange-flavored gelatin 3 Ounce, flavored (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)
  Stiff beaten egg whites 3

Drain apricots, reserving 7 cup syrup.
Mix gelatin, sugar, reserved syrup, and the egg yolks.
Heat, stirring constandy, just till mixture comes to boiling.
Remove from heat.
Sieve apricots; add to the gelatin mixture.
Add lemon juice.
Stir in milk and cream.
Freeze firm in refrigerator trays.
Break in chunks and beat with electric beater till smooth.
Fold in the beaten egg whites.
Return mixture to trays; freeze firm.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3160 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 602.2 mg25.1%

Total Carbohydrates 479 g159.7%

Dietary Fiber 6.6 g26.6%

Sugars 427.8 g

Protein 109 g219%

Vitamin A 71.8% Vitamin C 140.6%

Calcium 98.6% Iron 84.2%

*Based on a 2000 Calorie diet

Apricot Frost Recipe