Apricot Whip With Berries Recipes

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APRICOT WHIP



Apricot Whip image

This recipe is from Martha Stewart Kids magazine, and is used as a filling for the cakes in Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This also made for good baby food. :) This is the darker orangey stuff in the photos.

Provided by CraftScout

Categories     Dessert

Time 1h5m

Yield 4 cups

Number Of Ingredients 3

4 cups dried apricots
6 cups water
1/2 teaspoon salt (optional)

Steps:

  • Put apricots and water in a medium pan. Cover and bring to a boil.
  • Reduce heat to low; cook until very tender (45 minutes to one hour).
  • Using a slotted spoon, transfer to baking sheet to cool slightly.
  • Puree apricots and salt (if you are using it) in a food processor until completely smooth and the consistency of thick jam. Let cool.
  • Refrigerate airtight for up to 1 day.

JUST APRICOT WHIP!



Just Apricot Whip! image

Make and share this Just Apricot Whip! recipe from Food.com.

Provided by Happy Harry 2

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 3

1 (1 lb) can apricot, peeled
20 large marshmallows
1 cup whipping cream, whipped

Steps:

  • Drain apricots reserving 1/4 cup syrup; remove pits.
  • Blend apricots in blender.
  • Combine apricots, marshmallows, and reserved syrup in saucepan.
  • Cook over medium heat stirring till marshmallows are dissolved. Cool.
  • Fold in whipped cream. Chill.
  • This is rich so a little goes a long way.
  • This is nice served with simple chocolate cookies!

Nutrition Facts : Calories 247.5, Fat 15, SaturatedFat 9.2, Cholesterol 54.3, Sodium 34.5, Carbohydrate 28.5, Fiber 1.5, Sugar 20.5, Protein 2.3

APRICOT WHIP WITH BERRIES



Apricot Whip with Berries image

Categories     Berry     Egg     Dessert     Bake     Low Fat     Low Sodium     Strawberry     Apricot     Spring     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 8

6 ounces dried apricots
1 cup orange juice
2 tablespoons honey
1/2 teaspoon vanilla extract
1 cup egg whites (about 8 large), room temperature
Large pinch of salt
1 cup sugar
2 1-pint baskets fresh strawberries, hulled, sliced, lightly sugared

Steps:

  • Cook first 3 ingredients covered in heavy small saucepan over medium heat until apricots are tender, about 20 minutes. Transfer contents of pan to processor. Add vanilla and puree, scraping down sides of bowl occasionally. Transfer puree to large bowl and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before continuing.)
  • Position rack in center of oven and preheat to 350°F. Spray 9x9x2-inch pan with vegetable oil spray. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form. Gradually add sugar and continue beating until stiff but not dry. Fold whites into puree in 2 additions. Spoon apricot mixture into prepared pan, smoothing top. Place pan on baking sheet with sides. Pour enough water into baking sheet to measure 1/2 inch. Set sheet in oven and bake until apricot mixture is firm in center and golden brown, covering very loosely with foil if browning too quickly, about 40 minutes. Let stand at least 15 minutes and up to 3 hours.
  • Spoon apricot whip into deep bowls. Serve, passing berries separately.

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