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Recipe Name: Apricot Charlotte With Raspberry Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
2 1/2 Dozen ladyfingers
2 6-oz dried apricots
1/3 Cup(s) Imperial granulated sugar
1 Cup(s) Water
2 Unflavored gelatin
4 Egg whites
2 Cup(s) Heavy cream
1/2 Cup(s) Imperial powdered sugar
1 12-oz frozen raspberries
defrosted
Directions:
Line sides and bottom of a 9-inch springform pan with ladyfingers.
Cover and set aside. Soften gelatin in 1/4 cup water. Cover apricots
with water and microwave 8 minutes. Drain; combine with 1/3 cup sugar
and 1 cup water. Microwave 15 minutes. Puree and strain. Blend in
gelatin thoroughly. Refrigerate until slightly thickened. Beat egg
whites until stiff; gradually add 1/4 cup sugar. Mix into apricot
puree. Whip cream until stiff, add powdered sugar, fold into apricot
mixture. Pour half of mixture into prepared pan; place ladyfingers on
top. Fill with remaining mixture and chill several hours until firm.
Puree raspberries. Strain. Add powdered sugar. Mix and pour over
mixture in pan. Chill well before serving. From a collection of my
mother's (Judy Hosey) recipe box which contained lots of her favorite
recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 75
Calories From Fat: 65
Total Fat: 7.4g
Cholesterol: 27.3mg
Sodium: 26.8mg
Potassium: 33.3mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 1.6g


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