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Add a photoServings: 8
Ingredients
- 48 ounce Peaches In Light Syrup
- 1/2 c. Water
- 1 c. Dry Apricots
- 1 tsp Vanilla
- 1 Tbsp. Honey
- 1 Tbsp. Lemon Juice
- 1 x Egg
Directions
- Drain the peach syrup into a small saucepan. reserve the peaches separately and set aside. Add in the water and the apricots to the peach syrup and simmer on low heat for 1 hour to soften the apricots. Drain and throw away the liquid. Transfer the apricots to a food processor or possibly blender with the remaining ingredients. Process till completely smooth. Pour into a large saucepan over medium heat and cook for 7 min, stirring. Do not let mix come to a boil. It only needs to get warm sufficient to thicken slightly and cook the egg.
- Pour into 8 small dessert c. or possibly bowls and chill for at least 2 hrs or possibly overnight. Serve chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 8 servings | |
| Calories 90 | |
| Calories from Fat 9 | 10% |
| Total Fat 1.03g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 9mg | 0% |
| Potassium 369mg | 11% |
| Total Carbs 20.02g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 17.68g | 12% |
| Protein 2.45g | 4% |
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