Preheat oven to 350?. In a saucepan, combine the preserves, apricots, water, honey and thyme leaves. Bring to a simmer for 5-8 minutes, stirring frequently, until the dried apricots are softened and the mixture is thickened. Remove from heat and let it cool slightly. Place mounds of cheese 4” apart on a baking sheet and gently pat them to make 2” rounds. Bake for 4-6 minutes. Let them cool for 5 minutes on the sheet, then transfer to paper towels. Serve with the apricots.
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 49 (38%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 16.5mg||5 %|
|Sodium 292.9mg||10 %|
|Potassium 82.3mg||2 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 13.1g|
|Protein 7.5g||11 %|
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Calories per serving: 129
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