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APRICOT SEMIFREDDO 2 large eggs, separated 1/2 cup sugar, divided 1 1/2 cups low-fat milk 1/2 cup dried apricots 1 1/2 cups sliced fresh apricots 1/3 cup low-fat sour cream 1/8 tsp. almond extract 1 pint fresh blackberries BLACKBERRY SAUCE 1/2 pint fresh blackberries 2 Tbs. sugar 1 tsp. lemon juice 1. To make Apricot Semifreddo: Line 4-cup loaf pan with plastic wrap. Whisk egg yolks and 1⁄4 cup sugar 1 minute, or until pale yellow. Bring milk to a boil in saucepan. Slowly pour hot milk over egg mixture, whisking constantly. Return to saucepan; cook over medium-low heat (do not boil), stirring often, 5 minutes, or until custard is thick enough to coat the back of spoon. Strain, and cool. 2. Cover dried apricots with boiling water, and let stand 15 minutes. Drain, and cool. Purée dried apricots and fresh apricots in food processor until smooth. Stir together apricot purée, custard, sour cream and almond extract. 3. Beat egg whites until soft peaks form. Add remaining 1⁄4 cup sugar; beat until stiff peaks form. Fold egg whites into apricot mixture. Pour half of mixture into prepared pan. Place 3 rows of berries down center; top with remaining apricot mixture. Freeze. 4. To make Blackberry Sauce: Press berries through fine meshed sieve into bowl. Stir in sugar and lemon juice. 5. Unmold Apricot Semifreddo, and slice. Drizzle with Blackberry Sauce. Nutrition Information PER SERVING: 130 CAL; 4G PROT; 2G TOTAL FAT (1G SAT. FAT); 25G CARB; 45MG CHOL; 40MG SOD; 2G FIBER; 21G SUGARS |
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