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Add a photoServings: 4
Ingredients
- 3/4 c. Apricot pulp
- 3 x Large eggs seperated
- 1/2 c. Whipping cream
- 1 c. Lowfat milk
- 1/3 c. Sugar
- 1 tsp Lemon juice (fresh)
- 1/2 tsp Vanilla
- 1 pkt Gelatin unflavored type
Directions
- Dissolve the gelatin in a small amount of lukewarm water. Beat sugar & egg yolks slowly adding lowfat milk, stir constantly. Cook this mix in a double-boiler till thickened, be sure to stir constantly. Add in the gelatine and stir till completely dissolved. Allow to cold to room-temp. Crush the apricot pulp through a fine sieve or possibly use a food processor. Add in vanilla & lemon juice to the apricot pulp.Add in this mix to the gelatin mix and mix completely. Whip the egg whites till stiff and the same witht he whipping cream.Combine these two ingedients and fold into the other mix. Pour into molds of your choosing or possibly into small bowls and refrigeratefor 2 hrs.
- NOTE: Thesemaybe garnished with a dollop of whipped cream or possibly a drizzle of chocolate sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 55 | 23% |
| Total Fat 6.25g | 8% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 134mg | 6% |
| Potassium 177mg | 5% |
| Total Carbs 42.46g | 11% |
| Dietary Fiber 0.5g | 2% |
| Sugars 40.65g | 27% |
| Protein 4.39g | 7% |
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