Creamy Apricot Salad Dressing
Yield
2 cupsPrep
15 minCook
10 minReady
35 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 1 | cup |
apricot nectar
|
|
| 1 ½ | teaspoons |
lemon juice
|
|
| ⅓ | cup |
sugar
|
|
| 1 | teaspoon |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | tablespoon |
butter
or margarine |
|
| ⅓ | cup |
heavy whipping cream
whipped to soft peaks, chilled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 237 | ml |
apricot nectar
|
|
| 7.5 | ml |
lemon juice
|
|
| 79 | ml |
sugar
|
|
| 5 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 15 | ml |
butter
or margarine |
|
| 79 | ml |
heavy whipping cream
whipped to soft peaks, chilled |
|
Directions
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.
