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45 minutes
Prep: 20 minutes
Cook: 25 minutes
104 calories per serving view nutrition facts
1 cake
suggest servings
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| 12 | each | apricot halves, canned | thawed from frozen |
| 1/2 | teaspoon | lemon juice | |
| 1/2 | teaspoon | brown sugar | replacement |
| 1/4 | teaspoon | cinnamon | |
| 2 | slices | bread crumbs | white |
| 1 | teaspoon | baking powder | |
| 1 | dash | salt | |
| 2 | large | eggs | separated |
| 1/3 | cup | sugar | granulated, replacement |
| 3 | tablespoons | water | hot |
| 1/2 | teaspoon | vanilla extract |
Preheat oven to 350 degrees.
Combine apricots, lemon juice, brown sugar, and cinnamon.
Spread on bottom of non-stick small baking dish.
Combine crumbs, ba king powder, and salt.
Beat egg yolks. Gradually beat in sugar until yolks are thick and lemon colored.
Beat in water, bread crumb mixture and extract.
Beat egg whites with a pinch of salt until stiff, not dry.
Fold into egg mixture.
Spoon over apricots.
Bake for 25 minutes or until cooked throughout.
2 servings.
| % Daily Value* | |
| Total Fat 2.0g | 4% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 36mg | 2% |
| Total Carbohydrate 18.0g | 6% |
| Dietary Fiber 0.0g | 0% |
| Sugars 17.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 2% | Vitamin C | 1% | |
| Calcium | 4% | Iron | 3% |
* 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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General:Horseradish is a hot, pungent condiment made from a plant in the mustard family. The powdered form of Horseradish is made by grinding the root and drying in a gentle heat. Horseradish vinegar is the root combined with shallots, onions, garlic, and...
Very good receipe. Quick and easy, and my family loved it!
This is a wonderful recipe for either a dinner party or Sunday lunch. Whether or not you use redcurrants in the actual sauce or purely as a decoration depends very much on the time of year and variety of redcurrants you can find. End of summer home-grown redcurrants add a wonderful sweet tartness to the sauce, however imported under-ripe fruits can impart a certain bitterness and are probably best left for garnish. If you do not use fresh berries add a little extra redcurrant jelly.
