Apricot Frothy Recipes

FROTHY APRICOT DRINK

Frothy Apricot Drink image

"Four simple ingredients make this drink as refreshing as it is pretty,"remarks Diane Hixon of Niceville, Florida. "It's especially great to sip this treat on a hot day."

Provided by Taste of Home

Time 5m

Yield 4 cups.

Number Of Ingredients 4

Ingredients

1 can (15-1/4 ounces) apricot halves, undrained
1/2 cup milk
1/4 cup thawed orange juice concentrate
1 pint lemon sherbet

Steps:

In a blender, place apricot halves with juice, milk and orange juice concentrate. Cover and process until smooth. Add sherbet; cover and process just until combined. Pour into glasses; serve immediately.

Nutrition Facts : Calories 239 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 54mg sodium, Carbohydrate 54g carbohydrate (48g sugars, Fiber 2g fiber), Protein 3g protein.

APRICOT FILLING AND FROSTING FOR ANGEL FOOD CAKES

Apricot Filling and Frosting for Angel Food Cakes image

This is a great recipe to fill and frost angel food cake, especially in the summer months.

Provided by Carol

Categories Desserts Frostings and Icings

Time 1h30m

Yield 12

Number Of Ingredients 7

Ingredients

1 (.25 ounce) package unflavored gelatin
¼ cup cold water
1 ½ cups dried apricots, chopped
2 tablespoons lemon juice
1 cup confectioners' sugar
¼ teaspoon salt
1 cup heavy cream, whipped

Steps:

Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. Soften gelatin in the cold water. Blend apricots into the gelatin. Add lemon juice, sugar and salt and mix. Chill until slightly thickened (about 1 hour).
Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture.
Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 20.9 g, Cholesterol 27.2 mg, Fat 7.4 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 58.9 mg, Sugar 18.6 g

APRICOT TORTE

Apricot Torte image

In this luscious torte, whisked egg whites give height, and finely chopped apricots impart moisture and texture. Top this easy dessert with warmed apricot glaze, blanched, sliced almonds, and Passover Powdered Sugar.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 12

Ingredients

8 ounces blanched whole almonds, plus 1/4 cup blanched, sliced almonds, for garnish
Margarine, for pan
1 cup granulated sugar, plus more for pan
8 ounces dried apricots
Zest and juice of 1 lemon
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
8 large eggs, separated
1/2 teaspoon coarse salt
1/4 cup apricot jam
Passover Powdered Sugar

Steps:

Preheat oven to 325 degrees. Place whole nuts in a single layer on a rimmed baking sheet and sliced nuts in a single layer on another sheet. Toast until golden and aromatic, 8 to 10 minutes. Shake the pans halfway through toasting to make sure nuts brown evenly. Set aside to cool.
Grease a 10-inch springform pan with margarine, sprinkle with sugar, and tap out excess; set aside. Place 1/4 cup sugar, whole almonds, and the apricots in the bowl of a food processor; process until finely chopped, 1 to 2 minutes. Transfer to medium bowl, add lemon zest, cinnamon, nutmeg, and cloves, and stir to combine; set aside. Using an electric mixer fitted with the whisk attachment, whisk egg yolks and 1/2 cup sugar on high speed until light and fluffy, 3 to 4 minutes. Transfer batter to large bowl; set aside.
Clean and dry the mixer bowl and whisk; use to beat the egg whites with salt and lemon juice until frothy. Slowly add 1/4 cup sugar, and continue whisking on medium until peaks are stiff but not dry. Fold beaten whites into beaten egg yolks. Add the apricot-and-almond mixture, and fold in until just combined. Pour batter into prepared pan, and bake until torte is golden brown and a cake tester inserted into the middle comes out clean, 50 to 60 minutes. It may be necessary to cover the torte lightly with foil to stop the top from burning. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge of the torte, and release from pan. Allow to cool completely on the wire rack.
Place the apricot jam in a small saucepan over medium heat, and bring to a boil. Remove from heat, and strain. Brush glaze onto cooled torte. Sprinkle with sliced almonds and Passover Powdered Sugar.

APRICOT "FROTHY"

Apricot

Another recipe I came across while looking for some interesting drinks to make. I can't wait to try this one. It sounds so yummy! Had to share! Note: This is an origianl TOH recipe and the photo is theirs as well.

Provided by Christine Whisenhunt @cwhisenhunt

Categories Smoothies

Number Of Ingredients 4

Ingredients

1 can(s) (15 1/4 oz.) apricots, undrained
1/2 cup(s) milk
1/4 cup(s) orange juice concentrate, thawed
1 pint(s) lemon sherbet

Steps:

Put the apricot halves with juice, milk and orange juice concentrate in a blender and blend until smooth. Add the sherbet and blend until combined. Serve immediately.
Nutrition Facts: 1 cup equals 239 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 54 mg sodium, 54 g carbohydrate, 2 g fiber, 3 g protein.

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