Dissolve the gelatin in a small amount of lukewarm water. Beat sugar & egg yolks slowly adding milk, stir constantly. Cook this mixture in a double-boiler until thickened, be sure to stir constantly. Add the gelatine and stir until completely dissolved. Allow to cool to room-temp. Crush the apricot pulp through a fine sieve or use a food processor. Add vanilla & lemon juice to the apricot pulp.Add this mixture to the gelatin mixture and mix completely. Whip the egg whites until stiff and the same witht he whipping cream.Combine these two ingedients and fold into the other mixture. Pour into molds of your choosing or into small bowls and chill for 2 hours. NOTE: These maybe garnished with a dollop of whipped cream or a drizzle of chocolate sauce. ORIGIN: Galina Boliyuk, Kyiv-Ukraine, Circa 1999 From: Dr. Donald Houston Posted to MM-Recipes Digest V4 #16 by firstname.lastname@example.org on May 17, 1999
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 28 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 11.5mg||4 %|
|Sodium 9.1mg||0 %|
|Potassium 30.3mg||1 %|
|Total Carbohydrate 50.5g||15 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 50.5g|
|Protein 0.7g||1 %|
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Calories per serving: 227
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