Lickety-Split Apricot Whip

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Lickety-Split Apricot Whip

 

This delightful recipe for apricot whip will get you

out of the kitchen in no time--thanks to the

convenience of the food processor.

 

 

2 cans (17 oz. each) apricots in syrup

3/4 cup sugar, divided

1/8 teaspoon salt

1 cup heavy or whipping cream

1 tablespoons rum flavoring, optional

 

 

 

1. Drain apricots and reserve syrup. Puree apricots in

food processor with 1/4 cup of the sugar and the salt.

Whip cream to stiff peaks; fold apricot puree into

cream. Pour into 9x9-inch metal pan; freeze 2 hours.

2.. Combine reserved syrup and remaining 1/2 cup sugar

in large saucepan; boil over medium-high heat 10 to 12

minutes or until reduced to 1 cup. Remove from heat

and stir in rum, if desired. Cool.

3. To serve, scoop frozen whip into bowls. Top with

sauce. Makes 6 servings.

 

 

Nutritional facts per serving

calories: 275 , total fat: 11g , saturated fat: 7g ,

cholesterol: 41mg , sodium: 57mg , carbohydrate: 45g ,

protein: 1g

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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