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Apricot Cream Topping

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Submitted by marslynne

YIELD

1 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

4 6E+1
TABLESPOONS ML SUGAR
5 75
TABLESPOONS ML ALL-PURPOSE FLOUR
1 1
DASH DASH SALT *
4 6E+1
TABLESPOONS ML APRICOT NECTAR
canned *
1 237
CUP ML APRICOT PUREE
pulp, use canned fruit *
2 3E+1
TABLESPOONS ML LEMON JUICE
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 359g (12.7 oz)
Amount per Serving
Calories 810 52% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 29g 145%
Trans Fat 0g
Cholesterol 158mg 53%
Sodium 97mg 4%
Total Carbohydrate 30g 30%
Dietary Fiber 1g 5%
Sugars g
Protein 21g
Vitamin A 32% Vitamin C 26%
Calcium 24% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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