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Name: Apricot Charlotte with Raspberry Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 pk (6-oz) dried apricots; 1 c Water; 1/4 c Imperial granulated sugar; 1 pk (12-oz) frozen raspberries;; 1/2 c Imperial powdered sugar; 6 tb Imperial powdered sugar; 4 Egg whites; 2 1/2 Dozen ladyfingers; 1/3 c Imperial granulated sugar; 1/4 c Water; 2 c Heavy cream; 2 pk Unflavored gelatin

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INGREDIENTS

2 pk (6-oz) dried apricots
1 c Water
1/4 c Imperial granulated sugar
1 pk (12-oz) frozen raspberries;
1/2 c Imperial powdered sugar
RASPBERRY SAUCE
6 tb Imperial powdered sugar
4 Egg whites
2 1/2 Dozen ladyfingers
1/3 c Imperial granulated sugar
1/4 c Water
2 c Heavy cream
2 pk Unflavored gelatin

INSTRUCTIONS

Line sides and bottom of a 9-inch springform pan with ladyfingers. Cover and set aside. Soften gelatin in 1/4 cup water. Cover apricots with water and microwave 8 minutes. Drain; combine with 1/3 cup sugar and 1 cup water. Microwave 15 minutes. Puree and strain. Blend in gelatin thoroughly. Refrigerate until slightly thickened. Beat egg whites until stiff; gradually add 1/4 cup sugar. Mix into apricot puree. Whip cream until stiff, add powdered sugar, fold into apricot mixture. Pour half of mixture into prepared pan; place ladyfingers on top. Fill with remaining mixture and chill several hours until firm. Puree raspberries. Strain. Add powdered sugar. Mix and pour over mixture in pan. Chill well before serving. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Apricot Charlotte with Raspberry Sauce

2 pk (6-oz) dried apricots
1 c Water
1/4 c Imperial granulated sugar
1 pk (12-oz) frozen raspberries;
1/2 c Imperial powdered sugar
 RASPBERRY SAUCE
6 tb Imperial powdered sugar
4 Egg whites
2 1/2 Dozen ladyfingers
1/3 c Imperial granulated sugar
1/4 c Water
2 c Heavy cream
2 pk Unflavored gelatin

Line sides and bottom of a 9-inch springform pan with ladyfingers. Cover  and set aside. Soften gelatin in 1/4 cup water. Cover apricots with water  and microwave 8 minutes. Drain; combine with 1/3 cup sugar and 1 cup water.  Microwave 15 minutes. Puree and strain. Blend in gelatin thoroughly.  Refrigerate until slightly thickened. Beat egg whites until stiff;  gradually add 1/4 cup sugar. Mix into apricot puree. Whip cream until  stiff, add powdered sugar, fold into apricot mixture. Pour half of mixture  into prepared pan; place ladyfingers on top. Fill with remaining mixture  and chill several hours until firm. Puree raspberries. Strain. Add powdered  sugar. Mix and pour over mixture in pan. Chill well before serving.    From a collection of my mothers (Judy Hosey) recipe box which contained  lots of her favorite recipes, clippings, etc.  Downloaded from Glens MM  Recipe Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (99g)
Recipe Makes: 12 Servings

Calories: 104
Calories from Fat: 67 (64%)

Amt Per Serving		% DV

	Total Fat 7.5g	10 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.3g
Cholesterol 27.2mg		8 %
Sodium 119.8mg		4 %
Potassium 122.8mg		3 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1g
Protein 8.6g		12 %
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.

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Calories per serving: 104

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