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2 cups
suggest servings
| 2 | large | eggs | |
| 1 | cup | apricot nectar | |
| 1 1/2 | teaspoons | lemon juice | |
| 1/3 | cup | sugar | |
| 1 | teaspoon | flour, all-purpose | |
| 1/8 | teaspoon | salt | |
| 1 | tablespoon | butter | or margarine |
| 1/3 | cup | heavy whipping cream | whipped to soft peaks, chilled |
Beat eggs slightly in a 1 quart glass measuring pitcher. Add apricot nectar and lemon juice and mix.
Combine sugar, flour and salt; gradually add to egg mixture, Cook uncovered in microwave oven 7 minutes at High, or until thickened; stir every 2 minutes.
Add butter to dressing; stir until blended. Cool, stirring occasionally unti chilled thoroughly.
Just before serving, beat cream to soft peaks and fold into apricot.
Serve on Fruit salad.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 5.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 135mg | 6% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 0.0g | 2% |
| Sugars 17.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 24% | Vitamin C | 58% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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