Apricot Cream Filled Waffles Recipes

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APRICOT DESSERT BRUSCHETTA



Apricot Dessert Bruschetta image

Years ago, my mother took a trip to Italy, and this recipe reminds her of the sun-kissed fruits from the orchards there. It's a lovely apricot dessert that's not overly sweet or heavy. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 7

10 slices French bread baguette (1/4 inch thick)
1/2 cup chopped dried apricots
1/2 cup apricot nectar
1 teaspoon grated lemon peel
1/4 cup reduced-fat ricotta cheese
1/4 cup apricot preserves
2 tablespoons sliced almonds, toasted

Steps:

  • Place bread on an ungreased baking sheet. Bake at 350° for until toasted, 4-6 minutes. Cool., Meanwhile, in a small saucepan, combine apricots, nectar and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; cool to room temperature. Strain and discard liquid., Combine cheese and preserves; spread over toasted bread. Top with apricot mixture. Sprinkle with almonds.

Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 49mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

APRICOT WAFFLES



Apricot Waffles image

A quick recipe that makes any breakfast special. Also nice as an evening snack or dessert (with a scoop of vanilla ice cream). Traditionally served with a sprinkling of powdered-sugar, brown sugar or whipped cream. Preparation time includes soaking time for the apricots.

Provided by FlemishMinx

Categories     Breakfast

Time 30m

Yield 4 waffles

Number Of Ingredients 7

40 g dried apricots
75 g butter, at room temperature
2 eggs
2 tablespoons sugar
100 g flour
1 teaspoon baking powder
100 ml heavy cream

Steps:

  • Soak the dried apricots in warm water for 15 minutes, then drain and pat dry.
  • Cut in small pieces.
  • Beat or whisk the butter, sugar and eggs together.
  • Sift the flour and the baking powder together.
  • Add the flour,the cream and the apricot pieces to the butter mixture.
  • Stir till everything is well incorporated.
  • Bake in an oiled waffle iron according to manufacturer's directions.
  • Serve warm!

Nutrition Facts : Calories 396, Fat 27.1, SaturatedFat 16.1, Cholesterol 179.8, Sodium 244, Carbohydrate 32.8, Fiber 1.4, Sugar 11.9, Protein 6.7

APRICOT CREAM CAKE



Apricot Cream Cake image

Recipe taken from the Duncan Hines website. I was searching for a birthday cake to meet some dietary restrictions of the guests (no seeds, no citrus, no chocolate). Apricot preserves, generously spread between layers of cream cake, present a delightful alternative to berries. Garnish with coconut flakes to create a tropical contrast.

Provided by Loriell

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 11

1 (18 ounce) package Duncan Hines Moist Deluxe yellow cake mix
1/3 cup vegetable oil (per cake directions)
3 large eggs (per cake directions)
water (amount per cake directions)
1 (18 ounce) jar apricot preserves (for filling)
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix
3/4 cup milk
1 1/2 cups whipping cream
1/4 cup toasted flaked coconut
apricot halves (I couldn't find fresh, so bought Lite canned. Drained and patted dry several of the firmer halves an)
mint leaf

Steps:

  • Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package.
  • Split each cake layer in half horizontally. (I used dental floss while my husband gently held the cake in place with a clean kitchen towel. It was very easy to do!) Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
  • Prepare pudding mix as directed on package using 3/4 cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.

Nutrition Facts : Calories 551, Fat 24.4, SaturatedFat 9.6, Cholesterol 96.6, Sodium 460.3, Carbohydrate 81.7, Fiber 0.7, Sugar 48.8, Protein 5

EASY APRICOT CREAM DESSERT



Easy Apricot Cream Dessert image

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

1 can (16 ounces) apricot halves, drained
1 envelope unflavored gelatin (about 1 tablespoon)
3 tablespoons cold water
2 tablespoons freshly squeezed lemon juice
1/3 cup sugar
1 1/2 cups heavy or whipping cream, whipped to stiff peaks

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

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