Try this Apricot Angel Food Cake recipe, or contribute your own.
Suggest a better descriptionPuree the apricots and 1/2 cup of their juice in a blender. In a small bowl, mix the cornstarch, ginger and 2 tablespoons of the apricot juice until smooth. Combine the apricot puree and cornstarch mixture in a saucepan; bring to a boil and cook 1 minute, or until thickened, stirring constantly. Serve warm (or room temperature) over angel food cake slices.
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Serving Size: 1 Serving (736g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 733 | ||
Calories from Fat: 20 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2097.4mg | 72 % | |
Potassium 260.5mg | 7 % | |
Total Carbohydrate 164.3g | 48 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 160g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 733
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