|Canned apricots||16 Ounce, drained and 3 tablespoons juice reserved (1 can)|
|Eggs||3 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Apricot preserves||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Sweetened whipped cream/Prepared whipped topping||2 Cup (32 tbs)|
|Canned apricots||8 Ounce, drained (for serving)|
Puree apricots in blender or food processor.
In medium bowl beat egg yolks, sugar and salt until thick and lemon-colored.
Blend in preserves, lemon juice and reserved apricot juice.
Microwave at 50% (Medium) 5 to 7 minutes, or until thick, stirring 1 or 2 times.
Mix in pureed apricots.
Beat egg whites until stiff peaks form.
Fold apricot mixture into egg whites, then fold into whipped cream.
Pour into 8-cup ring mold.
Wrap, label and freeze no longer than 1 month.
To serve, unwrap and dip mold into hot water for 15 to 30 seconds.
Loosen edges with knife.
Unmold on plate.
Garnish with apricots.