Try this Cherry Apricot Betty recipe, or contribute your own.
Suggest a better descriptionHeat oven to 375 F. Pour butter over crumbs; mix until all are buttered. Drain syrup from cherries and apricots; reserve for sauce. Place a layer of crumbs in a 1 1/2 quart baking dish. Add a layer of fruit; sprinkle with 1/3 of the sugar, lemon juice and rind, spices and salt. Repeat until all ingredients have been used, reserving a few crumbs for top. Bake 30 minutes. Serve warm with Fruit Sauce. Makes 10 to 12 servings. Fruit Sauce: Blend 1/4 cup of the fruit juice with cornstarch until smooth. Heat remaining syrup to boiling; stir in cornstarch mixture. Cook until thickened and clear, stirring constantly. Add salt, nutmeg, and sugar; stir until well blended. Remove from heat; cool. Whip cream; fold into sauce with lemon flavoring. Source: "The Smart Shoppers Cookbook" by Loyta Wooding, 1972 Formatted for MasterCook by Mardi Desjardins, March 22, 1998. Recipe by: Loyta Wooding Posted to MC-Recipe Digest by Mardi Desjardins
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 259 | ||
Calories from Fat: 86 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 26.5mg | 8 % | |
Sodium 134mg | 5 % | |
Potassium 60.3mg | 2 % | |
Total Carbohydrate 43.8g | 13 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 43.3g | ||
Protein 1.2g | 2 % | |
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: 259
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