Apricot Cream Recipe
Ingredients
1 lb. apricot halves in juice
4 oz. jar baby apricots
2 cup prepared nondairy whipped topping
Directions
Drain apricot halves and place in a food processor or blender.
Process to semi-puree stage.
Transfer to a bowl; stir in baby food apricot puree and 1/2 cup (250 mL) of the nondairy whipped topping.
Freeze for 3 to 4 hours overnight.
Cut frozen apricot mixture into pieces, and reprocess in a food processor to a frozen slush.
Occasionally, stop machine to push mixture down.
Return to freezer and chill again.
About 2 or 3 hours before serving check hardness of mixture; if necessary, return to processor and process until smooth.
Process to semi-puree stage.
Transfer to a bowl; stir in baby food apricot puree and 1/2 cup (250 mL) of the nondairy whipped topping.
Freeze for 3 to 4 hours overnight.
Cut frozen apricot mixture into pieces, and reprocess in a food processor to a frozen slush.
Occasionally, stop machine to push mixture down.
Return to freezer and chill again.
About 2 or 3 hours before serving check hardness of mixture; if necessary, return to processor and process until smooth.
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