Apple Ring with Apricot Sauce
Ingredients
- 1 lb cooking apples peeled, cored and chopped
- 1/4 pint water
- grated rind and juice of 1 lemon
- 2 cloves
- 1 oz powdered gelatine
- 2 eggs separated
- 1 1/2 oz muscovado sugar
- 1/4 pint low-fat yogurt
for the sauce
- 4 oz dried apricots
- 1/2 pint water
- rind and juice of 1/2 lemon
- 1/2 cinnamon stick
Instructions
- Place the apples in a saucepan with the water, lemon rind and cloves. Bring to the boil and simmer for about 10 minutes. Discard the cloves.
- Dissolve the gelatine in the lemon juice in a bowl over a saucepan of gently simmering water. Add to the apple mixture and blend in a liquidizer. Set aside to cool.
- Whisk the egg yolks with the sugar until light and fluffy. Stir into the apple puree with the yogurt. Whisk the egg whites until stiff and fold into the puree.
- Rinse a 1.2 litre (2 pint) ring mould with cold water. Pour in the apple mixture and chill 3 hours.
- Make the sauce. soak apricots in the water 2 hours. Add lemon rind, juice and cinnamon. Bring to boil, simmer 20 minutes. Remove cinnamon, puree the apricots.
- Turn the apple mould on to a serving dish, drizzle a little of the sauce over it and serve the remainder separately.
Calories: 168 kcal
Carbohydrates: 33 g
Protein: 8 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 56 mg
Sodium: 52 mg
Potassium: 406 mg
Fiber: 4 g
Sugar: 27 g
Vitamin A: 816 IU
Vitamin C: 14 mg
Calcium: 78 mg
Iron: 1 mg