BERRY APRICOT SMOOTHIE
Banana, berries, fresh apricots, chia seeds, and protein powder blended with almondmilk make a quick and filling breakfast or snack.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Yield 2
Number Of Ingredients 6
Steps:
- Place all ingredients into blender and blend on high until smooth.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 31.4 g, Fat 4.5 g, Fiber 6.9 g, Protein 10.8 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 12.3 g
APRICOT WHIP
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
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.
APRICOT WHIP WITH BERRIES
Categories Berry Egg Dessert Bake Low Fat Low Sodium Strawberry Apricot Spring Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 8
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.
WHIPPED CREAM WITH FRESH BERRIES
Steps:
- Add the heavy cream and sugar to the chilled bowl of a stand mixer (you can also use a hand mixer or a whisk and a large chilled bowl). Whip on medium speed until the cream holds soft peaks. Add the vanilla bean paste, creme fraiche, orange zest and orange liqueur and whip on medium speed until the cream holds medium peaks.
- Layer fruit in a bowl, spoon over whipped cream and serve.
APRICOTS AND CREME FRAICHE
Apricots are the golden globes of the fruit world make tart-sweet "cups" for dollops of tangy creme fraiche, creating a delightful union of flavors. Serve these as a snack or starter-anytime you want a bite (or two) of sunshine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Fill each apricot half with a dollop of creme fraiche. Sprinkle with pepper and top with cilantro sprigs.
APRICOT CAKE
Steps:
- Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
- Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
- Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.
- Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 139 milligrams, Sugar 36 grams, TransFat 1 gram
APRICOT WHIP PIE
You can sub strawberries for this...or freeze this pie...this was a store recipe in which I added the preserves and garnish-it needed a bit more flavor.
Provided by Diana Adcock
Categories Pie
Time 5m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Puree the 1 1/2 cups chopped apricots and fold in with the cool whip (save a nice dollop) and apricot preserves.
- Scoop into the prepared pie shell and chill.
- Before serving pit and slice the remaining apricots and arrange in a fan or flower on top of pie with the remaining dollop of cool whip.
APRICOT FLUFF
When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. -Melissa Meinke, Fawn Grove, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.
Nutrition Facts : Calories 225 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT WHIP PIE #2
This recipe came out of my Grandmothers 1941 cookbook "The New American Cook Book" I have recomended that you use cool whip rather than egg whites.
Provided by Diana Adcock
Categories Pie
Time 10m
Yield 1 Pie
Number Of Ingredients 7
Steps:
- Add sugar, lemon juice, vanilla, and almond extract to apricot puree.
- Soak gelatin in 2 T.
- cold water for 5 min.
- Dissolve over hot water.
- Stir into apricot mixture.
- Fold in stiffly beaten egg whites.
- Pour into prepared pie shell and chill overnight.
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