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Recipe Name: Apricot Souffles (mf) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Cup(s) Packed dried apricots
1/4 Cup(s) Grand marnier or cognac
1/2 Cup(s) Heavy cream, or evaporated
Low fat milk
4 Egg whites
1 Pinch(s) Sugar
Directions:
Preheat the oven to 400 degrees. In a food processor, puree the
apricots with the liqueur and cream. Transfer to a bowl. Beat the egg
whites until somewhat stiff, then gradually beat in the sugar and
continue to beat until stiff and glossy. With a rubber spatula, fold
half the egg whites into the fruit puree, then fold the puree back
into the remaining egg whites; fold until well blended. Spoon the
mixture into four 3/4 cup capacity oven proof ramekins or custard
cups. Set cups in a deep baking pan and pour about an inch of hot
water, straight from the tap into the baking pan. Set in oven and bake
for 30 minutes. Serve immediately. Yield: 4 servings Busted by Gail
Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW
#MF6722 Posted to MC-Recipe Digest V1 #749 by 4paws@netrax.net
(Shermeyer-Gail) on Aug 19, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 273
Calories From Fat: 4
Total Fat: <1g
Cholesterol: <1mg
Sodium: 64mg
Potassium: 815.6mg
Carbohydrates: 66.3g
Fiber: 4.7g
Sugar: 60.2g
Protein: 6g


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