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Add a photoServings: 12
Ingredients
- 2 1/2 doz ladyfingers
- 2 pkt (6-ounce) dry apricots
- 1/3 c. Imperial granulated sugar
- 1 c. Water
- 2 pkt Unflavored gelatin
- 1/4 c. Water
- 4 x Egg whites
- 1/4 c. Imperial granulated sugar
- 2 c. Heavy cream
- 1/2 c. Imperial powdered sugar
- 1 pkt (12-ounce) frzn raspberries, defrosted
- 6 Tbsp. Imperial powdered sugar
Directions
- Line sides and bottom of a 9-inch springform pan with ladyfingers. Cover and set aside. Soften gelatin in 1/4 c. water. Cover apricots with water and microwave 8 min. Drain; combine with 1/3 c. sugar and 1 c. water.
- Microwave 15 min. Puree and strain. Blend in gelatin thoroughly.
- Chill till slightly thickened. Beat egg whites till stiff; gradually add in 1/4 c. sugar. Mix into apricot puree. Whip cream till stiff, add in powdered sugar, fold into apricot mix. Pour half of mix into prepared pan; place ladyfingers on top. Fill with remaining mix and refrigerateseveral hrs till hard. Puree raspberries. Strain. Add in powdered sugar. Mix and pour over mix in pan. Refrigeratewell before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 12 servings | |
| Calories 201 | |
| Calories from Fat 82 | 41% |
| Total Fat 9.29g | 12% |
| Saturated Fat 5.24g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 107mg | 4% |
| Potassium 39mg | 1% |
| Total Carbs 25.72g | 7% |
| Dietary Fiber 0.2g | 1% |
| Sugars 17.43g | 12% |
| Protein 3.71g | 6% |
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