Apricots With Orange Cream Recipes

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EASY APRICOT CREAM DESSERT



Easy Apricot Cream Dessert image

This apricot cream dessert is made with gelatin and pureed apricots. Whipped cream is added to the partially set gelatin mixture before serving.

Provided by Diana Rattray

Categories     Dessert

Time 17m

Yield 6

Number Of Ingredients 6

1 can (16 ounces) apricot halves, drained
1 envelope unflavored gelatin (about 1 tablespoon)
3 tablespoons cold water
2 tablespoons freshly squeezed lemon juice
1/3 cup sugar
1 1/2 cups heavy or whipping cream, whipped to stiff peaks

Steps:

  • 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 or bowl and refrigerate until firm.

Nutrition Facts : Calories 126 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 17 mg, Fat 3 g, ServingSize 6 Servings, UnsaturatedFat 0 g

APRICOT-ORANGE CREAM SCONES



Apricot-Orange Cream Scones image

These versatile scones, containing no egg, can be mixed, baked and ready to enjoy in 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 10

2 cups Gold Medal™ all-purpose flour
3 tablespoons granulated sugar
3 teaspoons baking powder
2 teaspoons grated orange peel
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup white vanilla baking chips
1 1/3 cups whipping cream
1 cup powdered sugar
2 to 3 tablespoons orange juice

Steps:

  • Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, mix flour, granulated sugar, baking powder, orange peel and salt until well blended. Stir in apricots and baking chips. Add whipping cream all at once; stir just until dry ingredients are moistened.
  • On lightly floured surface, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into 6-inch round; cut each into 6 wedges. Place 2 inches apart on cookie sheet.
  • Bake 10 to 13 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and enough orange juice for desired drizzling consistency. Drizzle icing over warm scones. Serve warm.

Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Scone, Sodium 250 mg, Sugar 23 g, TransFat 0 g

APRICOT ORANGE CREAM SCONES



Apricot Orange Cream Scones image

I love scones...I love Apricots...I love Citrus... teeheehee, what else do I need other than a hot cup of tea and some clotted cream?

Provided by JanetB-KY

Categories     Scones

Time 28m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
4 tablespoons sugar
3 teaspoons baking powder
3 teaspoons orange zest
1/2 teaspoon salt
1/2 cup chopped dried apricot
1/2 cup white chocolate chips
1 1/3 cups heavy whipping cream
1 cup powdered sugar
2 -3 tablespoons orange juice

Steps:

  • Heat oven to 400 degrees; lightly grease cookie sheet; in large bowl, combine flour, sugar, baking powder, orange peel and salt; mix well.
  • Add apricots and white baking chips; mix well.
  • Add whipping cream all at once; stir just until dry ingredients are moistened.
  • On lightly floured surface, knead dough 6 or 7 times until smooth; divide dough in half.
  • Pat each half into a 6 inch round; cut each round into four wedges.
  • PLace two inches apart on the cookie sheet.
  • Bake at 400 for 10 to 13 minutes or until light golden brown; cool five minutes.
  • Meanwhile, in small bowl, blend powdered sugar and enough orange juice for desired drizzling consistency.
  • Drizzle icing over warm scones; serve warm.

Nutrition Facts : Calories 413.4, Fat 18.4, SaturatedFat 11.2, Cholesterol 55.8, Sodium 307.8, Carbohydrate 58.6, Fiber 1.5, Sugar 32, Protein 5

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