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45 minutes
Prep: 20 minutes
Cook: 25 minutes
104 calories per serving view nutrition facts
1 cake
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| 12 | each | apricot halves, canned | thawed from frozen |
| 1/2 | teaspoon | lemon juice | |
| 1/2 | teaspoon | brown sugar | replacement |
| 1/4 | teaspoon | cinnamon | |
| 2 | slices | bread crumbs | white |
| 1 | teaspoon | baking powder | |
| 1 | dash | salt | |
| 2 | large | eggs | separated |
| 1/3 | cup | sugar | granulated, replacement |
| 3 | tablespoons | water | hot |
| 1/2 | teaspoon | vanilla extract |
Preheat oven to 350 degrees.
Combine apricots, lemon juice, brown sugar, and cinnamon.
Spread on bottom of non-stick small baking dish.
Combine crumbs, ba king powder, and salt.
Beat egg yolks. Gradually beat in sugar until yolks are thick and lemon colored.
Beat in water, bread crumb mixture and extract.
Beat egg whites with a pinch of salt until stiff, not dry.
Fold into egg mixture.
Spoon over apricots.
Bake for 25 minutes or until cooked throughout.
2 servings.
| % Daily Value* | |
| Total Fat 2.0g | 4% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 36mg | 2% |
| Total Carbohydrate 18.0g | 6% |
| Dietary Fiber 0.0g | 0% |
| Sugars 17.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 2% | Vitamin C | 1% | |
| Calcium | 4% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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