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Ingredientes
- 1/2 c. Butter or possibly margarine
- 2 c. Graham cracker crumbs
- 1 c. Sugar
- 2 Tbsp. Flour
- 1 c. Lowfat milk
- 2/3 Tbsp. Baking pwdr
- 1/4 tsp Salt
- 3 x Large eggs, separated
- 2 c. Apricot pulp
- 2 c. Heavy cream, whipped
- 1 c. Blanched almonds
- 2/3 Tbsp. Vanilla
Direcciones
- Cream butter and sugar, add in egg yolk and beat thoroughly. Sprinkle flour over graham crackers, add in baking pwdr and salt. Add in lowfat milk alternately.
- Mix in egg whites, mix lightly and add in nuts. Bake in 2 greased and floured pans 30 min at 350 . Frost with apricot whip. Put apricots in blender to make puree, cook in juice from apricots till thickens to jam. Chill.
- Fold whipped cream into jam. Add in vanilla. Spread over cake. Keep refrigerated till ready to use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 8 servings | |
| Calories 725 | |
| Calories from Fat 349 | 48% |
| Total Fat 39.99g | 50% |
| Saturated Fat 16.6g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 915mg | 38% |
| Potassium 423mg | 12% |
| Total Carbs 81.82g | 22% |
| Dietary Fiber 4.7g | 16% |
| Sugars 44.72g | 30% |
| Protein 12.91g | 21% |
