Recipe - Baked Applesauce (Low-Fat)

1 cn (8.25ounce) unpeeled
apricot halves; drained
Sugar
3 tablespoon Butter or margarine
3 tablespoon Allpurpose flour
Three fourths cup Halfandhalf
One half cup Sugar; divided
4 lg Eggs; separated
1 tablespoon Vanilla extract
Sifted powdered sugar
Almond crème sauce
One half cup Sugar
1 teaspoon Cornstarch
One half teaspoon Almond extract
One half teaspoon Vanilla extract
1 cup Whipping cream
4 Egg yolks
Almond Crème Sauce
One half cup Sugar
1 teaspoon Cornstarch
One half teaspoon Almond extract
One half teaspoon Vanilla extract
1 cup Whipping cream
4 Egg yolks

Coat bottom and sides of 6 (6ounce) custard cups with cooking spray;
sprinkle with sugar. Set aside.

Process apricot halves in blender or food processor until smooth, stopping
to scrape down sides; set aside.

Melt butter in a medium saucepan over medium heat; whisk in flour until
smooth. Cook mixture, whisking constantly, 1 minute.

Add halfandhalf and One fourth cup sugar, whisking constantly. Cook over medium
heat, whisking constantly, until thickened. Remove from heat; set aside.

Beat egg yolks at medium speed with an electric mixer until thick and pale;
fold in apricots. Gradually stir onethird of hot mixture into yolk
mixture; add to remaining hot mixture, stirring constantly. Cook over
medium heat 2 minutes; stir in vanilla. Cool 15 to 20 minutes.

Beat egg whites at high speed until foamy. Gradually add remaining One fourth cup
sugar, beating until soft peaks form. Gradually fold into apricot mixture.
Spoon into prepared custard cups.

Bake at 350° for 25 minutes or until puffed and golden brown. Sprinkle with
powdered sugar, and serve immediately with Almond Crème Sauce. Makes 6
servings.

Almond Crème Sauce Serve any leftover sauce with fresh fruit, pound cake,
or ice cream.

Combine first sugar, cornstarch, and the extracts in a heavy saucepan;
gradually stir in whipping cream. Cook over low heat, stirring constantly,
until sugar dissolves. Set aside.

Beat egg yolks until thick and pale. Gradually stir onethird of hot
mixture into yolks; add to remaining hot mixture, stirring constantly. Cook
over medium heat, stirring constantly, until thickened.

Pour through a wiremesh strainer into a small bowl, discarding any lumps.
Cover and store in refrigerator up to 3 days. Makes 1 One half cups.

Notes: Cloud Craft Soufflés rely on stiffly beaten egg whites to create
their magnificent proportions. Here are a few helpful tips for high and
mighty soufflés.

Separate egg yolks from whites while eggs are cold.

To make your soufflé rise higher, let egg whites sit at room temperature 20
minutes before beating them.

Beat egg whites until stiff but not dry. Lift beaters up from bowl to see
if peaks hold their shape.

Fold egg whites into the soufflé mixture by cutting down through the center
of the mixtures, across the bottom, and up the sides of the bowl. Give the
bowl a quarter turn, and repeat folding and turning until mixtures are
blended.

Recipe by: Southern Living 1997

Posted to MCRecipe Digest V1 #1051 by Suzy Wert SuzyWert@aol.com on Jan
25, 1998