INGREDIENTS

INSTRUCTIONS

Heat oven to 350 degrees.  Spray the interior of a 10" bundt pan once
lightly with the vegetable oil spray. 2. Puree the apricot halves to a
smooth consistency in a food processor or blender. (Should yeild  about
3 rounded Tbs.)  in a bowl, stir together the flour, poppy  seeds,
baking powder and salt until well combined. 3. Transfer the  apricot
puree to a large mixing bowl.  Turn the mixer to med.-high  and
graduall ad 3/4 cup of the granulated sugar, producing a thick,  pale
mixture that resembles beaten egg yolk. Turn the mixer to low  and add
1/4 cup of water and vanilla. Gradually add the flour  mixture,
continuing to beat until incorporated. 4. Using clean  beaters, beat
the egg whates at medium-high speed until thick.  Gradually add the
remaining 1/4 cup of sugar, beating until stiff  peaks form and the
meringue looks glossy. 5. Stir 1/3 of the meringue  mixture into the
batter to lighten it, then fold in the remainder.  Pour batter into
bundt pan.  Place in the oven and bake until a  tester comes out clean
and the center of the cake springs back to the  touch. (about 25 min.)
Transfer to a rack and cool for 30 to 40  minutes. 6. In a small bowl,
make a glaze by whisking together the  lemon juice and confectioner's
sugar. Set aside for 5 min. Remove  cake from the pan, place on rack
over pan and spoon glaze over cake.  If desired, garnish each serving
with sliced apricots.  [0.4 gram of fat/serving]  from "Just Desserts:
secret to fat-free-eating lies in substitution"  Chicago Tribune
Magazine,  April 25, 1993.  posted by Bud Cloyd  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 117
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 99.1mg
Potassium: 34.6mg
Carbohydrates: 26.3g
Fiber: <1g
Sugar: 16.8g
Protein: 1.8g