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Recipe Name: Apricot Sour Cream Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

1 1/4 Cup(s) Dried apricots
1 Cup(s) Water
3 Whites
3/4 Cup(s) Sugar
1 Cup(s) Lite sour cream
1 Tablespoon(s) Flour
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Lemon Juice
1 Teaspoon(s) Vanilla
8 Graham cracker squares
ground squares 2-1/2" x
Preheat oven to 350 degrees. Steam and cook apricots in 1 cup water
for 10 minutes. Set aside to cool. In large bowl combine sour cream,
sugar, flour, salt, lemon juice and vanilla.Beat with electric mixer
until well blended. In a separate bowl, beat egg whites until stiff.
Pour any remaining water off apricots and puree. Combine puree with
sugar and sour cream and mix. Spray 9" pie plate with non-stick
cooking spray. Combine 2 tablespoons sugar with graham crackers and
mix. Cover the bottom of the pie plate with graham cracker crumb
mixture. Fold puree into egg whites and very gently pour this mixture
into pie plate. Bake at 350 degrees for 25-30 minutes. Entire recipe
makes 8 servings. ULTRA LOW FAT FROM SOME COOKBOOK! From a
collection of my mother's (Judy Hosey) recipe box which contained lots
of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 299
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 170.3mg
Potassium: 284.3mg
Carbohydrates: 67.7g
Fiber: 2.6g
Sugar: 34.3g
Protein: 5g

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