Strawberry & Apricot Whip by FeedYaFace. A Thermomix ® recipe in the

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1 c. boiling water. 1 (#2 1/2) can apricots, drained. 1 c. syrup from apricots. 1 c. Cool Whip. Dissolve Jello in boiling water and cool. Put Jello and apricots in blender. Add 1 cup syrup and blend some more. Chill until partially set; add 1 cup Cool Whip. Chill.

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Apricot sauce with fresh apricots: Halve the apricots and cut each half into 2 or 3 slices. Cook: Place the sugar, water, and apricots in a small saucepan and bring to a boil. Cook for 3 minutes. Thicken: Whisk the cornstarch with 2-3 teaspoons cold water in a small bowl, you should obtain a thick yet pourable paste.

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Put apricots and water in a medium pan. Cover and bring to a boil. Reduce heat to low; cook until very tender (45 minutes to one hour). Using a slotted spoon, transfer to baking sheet to cool slightly.

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Apricot Whip. food.com Connie. loading. X. Ingredients. 4 cups dried apricots 4 cups dried apricots; 6 cups water 6 cups water; 1⁄2 teaspoon salt (optional) 1⁄2 teaspoon salt (optional) Steps. Directions at food.com Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own.

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In a bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. pour into a 13x9-in. dish. Sprinkle with walnuts if desired. Chill until firm.

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Whip for about 1-2 minutes over medium-high speed, or until all ingredients are combined and cheese is slightly more airy. Fold whipped cream into mascarpone mixture. Refrigerate until ready to use. Make apricot topping: Add ½ cup of preserves to a small sauce pan with the rum, salt and about 1 teaspoon of water.

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Drain the juice from the apricots and place the fruit and liqueur in the blender or food processor. Process the apricots to a smooth puree. Spoon the fruit puree and yogurt in alternate spoonfuls into four parfait glasses, beginning with the yogurt and ending with the fruit puree. Lightly toast the almonds (2-3 minutes on high in the microwave).

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directions. Add sugar, lemon juice, vanilla, and almond extract to apricot puree. Soak gelatin in 2 T. cold water for 5 min. Dissolve over hot water. Stir into apricot mixture. Fold in stiffly beaten egg whites. Pour into prepared pie shell and chill overnight.

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Step 2. Position rack in center of oven and preheat to 350°F. Spray 9x9x2-inch pan with vegetable oil spray. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft.

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Drain apricots reserving 1/4 cup syrup; remove pits. Blend apricots in blender. Combine apricots, marshmallows, and reserved syrup in saucepan. Cook over medium heat stirring till marshmallows are dissolved. Cool. Fold in whipped cream. Chill. This is rich so a little goes a long way. This is nice served with simple chocolate cookies!

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Allow the mixture to cool to room temperature. Step 3: Slice the angel food cake into 1-inch pieces. Step 4: Chop the apricots and add them to the cooled Jell-O mixture. Step 5: Whisk in 1 tub of Cool Whip once the gelatin mixture cools. Pro Tip: Do not add the whipped topping while the gelatin is warm.

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3/4 cup whipping cream. 1 tbsp powdered sugar. 2 drops vanilla. Instructions: 1) Cook apricots with water in microwave on high for 10 minutes. (Pictures are from a double recipe.) 2) Puree apricots in food processor with the hot water until completely smooth, with no lumps. 3) Heat oven to 350°, with a 9x13 pan filled with water to 1/3.

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Directions. Wash apricots and soak overnight in water. Put apricots with juice in blender, add honey and whirl until smooth. Pour mixture into a bowl and whip in yogurt with a fork. Serve chilled. * not incl. in nutrient facts.

Strawberry & Apricot Whip by FeedYaFace. A Thermomix ® recipe in the

Place the apricots in a blender and puree. In a small bowl, soften the gelatin in the cold water. In a medium saucepan, combine apricot puree, gelatin mixture, lemon juice, and sugar. Heat over low heat until gelatin and sugar are dissolved. Refrigerate mixture for about 30 minutes. Fold in the whipped cream. Pour the mixture into a 4-cup mold.

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Transfer to a serving plate. Whisk ricotta, honey, and 1 tbsp. olive oil in a medium-sized bowl for 1-2 minutes until creamy. Depending on the type of fruit you are using, you may want to slightly heat up the sliced fruit on a skillet until softened. Spread 2 tsp. of whipped ricotta on each crostini. Top with sliced fruit, crushed nuts, and.

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Sieve through a fine strainer. 2. Beat egg whites until stiff. Slowly beat in the sugar. 3. Combine lemon juice and apricots. Gently fold into egg whites. 4. Pour into a buttered casserole dish, put into a pan of hot water and bake for 45 minutes in a 300 degree oven.