Apricot Cream Topping
Yield
1 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
sugar
|
|
| 5 | tablespoons |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 4 | tablespoons |
apricot nectar
canned |
*
|
| 1 | cup |
apricot puree
pulp, use canned fruit |
* |
| 2 | tablespoons |
lemon juice
|
|
| 1 | cup |
cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
sugar
|
|
| 75 | ml |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 6E+1 | ml |
apricot nectar
canned |
*
|
| 237 | ml |
apricot puree
pulp, use canned fruit |
* |
| 3E+1 | ml |
lemon juice
|
|
| 237 | ml |
cream
whipped |
|
Directions
Combine sugar, flour and salt in top of a double boiler; add apricot juice and mix thoroughly. Sieve well drained apricots to obtain 1 cup pulp and add gradually to flour mixture, stirring until blended.
Place over rapidly boiling water and cook 5 to 7 minutes, stirring constantly. Add lemon juice.
Chill. Fold in cream. Makes 3 cups.
