Preheat oven to 325. Simmer fruit & water in covered pan for 1/2 hour or until tender. Press mixture through sieve. Butter a 6 cup casserole & sprinkle with 2 Tbls. sugar. Beat whites until foamy & add cream of tartar, salt & almond extract. Continue beating to soft peaks. Add 1/4 cup sugar, 1 Tbls. at a time, beat until stiff. Gently fold apricot puree into whites. Turn into casserole & set in pan of hot water. Bake 40 minutes. Whip cream until stiff, then add sugar & extract. Serve souffle with whipped cream & hot brandy sauce. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (1446g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 810 (34%)|
|Amt Per Serving||% DV|
|Total Fat 90g||120 %|
|Saturated Fat 54.8g||274 %|
|Monounsaturated Fat 25.6g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 326.1mg||100 %|
|Sodium 1179.7mg||41 %|
|Potassium 3141.7mg||83 %|
|Total Carbohydrate 338.5g||100 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 326.5g|
|Protein 80.4g||115 %|
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Calories per serving: 2393
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