Recipe - Romanian Apricot Dumplings

4 pound Potatoes; peeled and chopped
10 cup Water
One half teaspoon Salt
One half cup Maple syrup
2 cup Whole wheat pastry flour
6 Ripe apricots; pitted
1 teaspoon Oil
2 teaspoon Cinnamon

(serves 8 3 dumplings each)

Cook potatoes in salted water in large pot over medium heat until tender.
Drain and cool, saving liquid to use later. Mash potatoes once (not too
much). Stir in maple syrup. Slowly add flour to make a dough that's not too
thick, but not too sticky either.

Chop apricots into quarters. Take a handful of dough and flatten with your
palm. Put chopped apricot quarter in center of dough. Roll dough into ball,
covering apricot. Repeat process to make approximately 24 dumplings.

Bring potato water that was set aside earlier back to a boil. Add oil.
Place six dumplings into boiling water. Dumplings are done when they float
to the top of the pot. Remove from boiling water and strain them in a
colander. Repeat this process four times. Sprinkle dumplings with cinnamon
and serve warm.

Total calories per serving: 363 Fat: 1 grams Protein: 8 grams Carbohydrate:
82 grams Calcium: 37 mg

THE LOWFAT JEWISH VEGETARIAN COOKBOOK, Debra Wasserman Printed in:
VRGNEWS: November 1999

Per serving: 307 Calories; 1g Fat (4% calories from fat); 8g Protein; 69g
Carbohydrate; 0mg Cholesterol; 156mg Sodium Food Exchanges: 3 1/2
Starch/Bread; 1 Other Carbohydrates

NOTES : Although this dessert is not easy to prepare, it's so good that
it's worth the effort. You can substitute different fruit such as peaches.

Recipe by: LOWFAT JEWISH VEG CKBK, Debra Wasserman

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Nov 10,
1999, converted by MM_Buster v2.0l.