APRICOT CRUMBLE
Easy, relaxed Apricot Crumble is a perfect dessert for any meal. A great way to use sweet ripe apricots.
Provided by Toni Dash
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Slice apricots in half and remove the pits. Slice each half into quarters.
- Place apricots slices in a large bowl and toss with sugar, corn starch, and cinnamon.
- Pour coated apricots into a small casserole dish.
- To make the crumble layer whisk together flour, brown sugar, salt, and oats.
- Cut in the butter until the mixture is coarse and crumbly.
- Sprinkle topping over apricots.
- Bake for 35-40 minutes or until the juices are bubbling and the topping is golden brown.
- Serve warm or at room temperature with a scoop of ice cream, if desired.
Nutrition Facts : Calories 299 kcal, Carbohydrate 44 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 152 mg, Fiber 4 g, Sugar 26 g, ServingSize 1 serving
4 INGREDIENT LAYERED APRICOT ANGEL FOOD CAKE
Light and fluffy angel food cake layered with a creamy apricot filling
Provided by Six Clever Sisters
Categories Dessert
Number Of Ingredients 4
Steps:
- Prepare cake acoording to directions on box. Bake cakes in 2 9 inch loaf pans.
- While cakes are cooling, prepare filling.
- Beat cream cheese and 2/3 cup of the apricot jam until blended.
- Fold in whipped cream.
- When cakes are cool, slice in half.
- Spread 1/2 creamy filling on to one half of cake.
- Place the other half of cake on top, and spread the rest of the creamy filling on top.
- Gently smooth the other 1/3 cup apricot jam over the top.
- Refrigerate, covered, for at least 1 hour before serving.
EASY APRICOT CREAM DESSERT
This apricot cream dessert is made with gelatin and pureed apricots. Whipped cream is added to the partially set gelatin mixture before serving.
Provided by Diana Rattray
Categories Dessert
Time 17m
Yield 6
Number Of Ingredients 6
Steps:
- Place the apricots in a blender and puree.
- In a small bowl, soften the gelatin in the cold water.
- In a medium saucepan, combine apricot puree, gelatin mixture, lemon juice, and sugar. Heat over low heat until gelatin and sugar are dissolved.
- Refrigerate mixture for about 30 minutes.
- Fold in the whipped cream. Pour the mixture into a 4-cup mold or bowl and refrigerate until firm.
Nutrition Facts : Calories 126 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 17 mg, Fat 3 g, ServingSize 6 Servings, UnsaturatedFat 0 g
APRICOT ANGEL DESSERT
In Vulcan, Michigan, Beverly King tops cubes of fluffy angel food cake with canned apricot halves and a yummy sauce. "This light dessert is particularly good after a heavy meal," she says.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place the cake cubes in an ungreased 13-in. x 9-in. dish; top with apricots. In a large saucepan, combine the sugar substitute, cornstarch and apricot nectar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin until dissolved. , Pour over cake and apricot. Cover and chill for 3 hours or until gelatin is set. Spread with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 202 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 187mg sodium, Carbohydrate 44g carbohydrate, Fiber 1g fiber), Protein 3g protein.
APRICOT FILLING AND FROSTING FOR ANGEL FOOD CAKES
This is a great recipe to fill and frost angel food cake, especially in the summer months.
Provided by Carol
Categories Desserts Frostings and Icings
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. Soften gelatin in the cold water. Blend apricots into the gelatin. Add lemon juice, sugar and salt and mix. Chill until slightly thickened (about 1 hour).
- Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture.
- Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 20.9 g, Cholesterol 27.2 mg, Fat 7.4 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 58.9 mg, Sugar 18.6 g
APRICOT NECTAR DESSERT
This is a very light and delicious desert. I have never been a fan of apricots, but I love this tasty treat.
Provided by Victoriah
Categories Dessert
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Line a greased 9x12 inch pan with chunks of angel food cake.
- Cook apricot nectar, corn starch, and sugar until thick.
- Pour sauce over angel food cake.
- Cool in refrigerator.
- Spread whipped topping over cake.
- Sprinkle with chopped walnuts and refrigerate until ready to serve.
Nutrition Facts : Calories 333, Fat 4.7, SaturatedFat 2.8, Cholesterol 15.2, Sodium 222.5, Carbohydrate 71.9, Fiber 0.8, Sugar 54.7, Protein 3.4
APRICOT ANGEL BROWNIES
Bless the person who originally posted this recipe. Originally published as Apricot Angel Brownies in Country Woman January/February 1994. These "brownies" do not have any milk or dark chocolate at all, just white baking chocolate. They are soooo good that just a small piece will satisfy almost any sweet tooth. Nothing like...
Provided by Pam Ellingson
Categories Fruit Desserts
Time 50m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F. Grease a 9 inch square baking pan. (For this recipe I made a double batch and baked it in a 9 x 13 pan, lined with foil and sprayed with cooking spray.)
- 2. In a small bowl, combine apricots, almonds and coconut. Set aside until needed.
- 3. In a saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat; stir in brown sugar, eggs and vanilla until blended. Set aside.
- 4. In a medium mixing bowl, combine the flour, baking powder and salt. Stir in melted chocolate mixture. Stir half of the Apricot/coconut/almond mixture into the batter.
- 5. Pour into a greased 9-in. square baking pan. Sprinkle remaining apricot mixture on top.
- 6. Bake at 350° for 25 minutes or until golden brown. Cool on a wire rack. Cut into bars. If you like, drizzle with a little melted white chocolate to "dress them up". You can also sprinkle the warm drizzles with either extra coconut or sliced almonds. Yield: about 20-24 small bars. My 9x13 pan made 32 bars approx 1 1/2 x 2 1/4 inches
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