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Apricot Fool
Ingredients:
1 (8 3/4 oz.) can apricot halves, drained
1 1/2 tsp. lemon juice
1/4 tsp. almond extract
1 c. whipping cream
2 Tbs. powdered sugar
2 Tbs. sliced almonds, toasted
1 (8 3/4 oz.) can apricot halves, drained
1 1/2 tsp. lemon juice
1/4 tsp. almond extract
1 c. whipping cream
2 Tbs. powdered sugar
2 Tbs. sliced almonds, toasted
Directions:
Combine apricot halves, lemon juice and almond extract in container of an electric blender; cover and process until smooth, stopping once to scrape down sides, set aside. Beat whipping cream until foamy; gradually add sugar, beating until spoft peaks form. Gently fold whipped cream mixture into apricot mixture to create a marbled effect.Spoon into dessert dishes. Sprinkle with almonds. Serve immediately.
Makes 4 Servings
Combine apricot halves, lemon juice and almond extract in container of an electric blender; cover and process until smooth, stopping once to scrape down sides, set aside. Beat whipping cream until foamy; gradually add sugar, beating until spoft peaks form. Gently fold whipped cream mixture into apricot mixture to create a marbled effect.Spoon into dessert dishes. Sprinkle with almonds. Serve immediately.
Makes 4 Servings
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