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Apricot Whip

  • 1 cup canned apricot
  • 2 egg whites, stiffly beaten
  • 2 egg yolks
  • 3/4 cup milk
  • 1/4 cup apricot syrup
Drain the canned apricots and press through a strainer. Fold in the stiffly beaten egg whites. Pour into a serving dish. Chill. Serve with a custard sauce made from the egg yolks, milk and apricot syrup.
Submitted by Tess M Aug 10, 2009
15 min 30 min 45 min
Recipe Rascal