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    You are in: Home / Recipes / Apricot Blancmange Recipe
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    Apricot Blancmange

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    10 mins

    4 hrs

    jackandfiona's Note:

    This is from the Jan/Feb 2003 WW magazine. I haven't made it yet, but it's low points (1 1/2 per serve) makes it an attractive dessert. Cooking time is chilling time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the cornflour with a little of the milk to form a smooth paste.
    2. 2
      Place the remaining milk into a medium saucepan with the sugar.
    3. 3
      Bring to the boil, stirring.
    4. 4
      Remove from the heat and stirm in the cornflour.
    5. 5
      Return to the heat, stirring until mixture boils and thickens.
    6. 6
      Remove from the heat.
    7. 7
      Stir in the vanilla and pureed apricots.
    8. 8
      Pour into 6 x 1/2 cup moulds and refrigerate until firm.
    9. 9
      When ready to serve, loosen edges and un-mould onto a serving plate.
    10. 10
      Serve with extra canned apricots if desired.

    Ratings & Reviews:

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    Nutritional Facts for Apricot Blancmange

    Serving Size: 1 (176 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 118.2
     
    Calories from Fat 4
    57%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 1.9 mg
    0%
    Sodium 61.1 mg
    2%
    Total Carbohydrate 24.7 g
    8%
    Dietary Fiber 1.4 g
    5%
    Sugars 14.4 g
    57%
    Protein 4.6 g
    9%

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