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    You are in: Home / Low-cholesterol / Danish-Apricot Filling Recipe
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    Danish-Apricot Filling

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 10, 2013

      loved it! I only pulsed it for a few seconds so it was a wonderful jammy consistancy. Will definatly use this again!

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    • on November 01, 2008

      can I use apricot from a can in is own juice .

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    • on March 15, 2007

      LOVED it!! My favourite kind of recipe - easy to follow and using store cupboard ingredients, it was JUST great! I whizzed this up in a flash and served it with ice cream for dessert after lunch - however, I am planning on making an almond cake tomorrow, so I will be using this to sandwich the cake together, with whipped cream. I loved the addition of the lemon juice - it saved it from becoming too sweet and cloying. An excellent recipe which has gone into one of my cookbooks to keep - thanks Lori! FT:-)

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    • on September 11, 2006

      I really enjoyed the flavor of this. It was one of the many items that went into the making of my daughter's first birthday cake. I needed a bit more filling than the recipe called for (filling a 12- inch square), so to stretch the filling, while it was still very warm, I poured in a small jar of apricot preserves.

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    Nutritional Facts for Danish-Apricot Filling

    Serving Size: 1 (599 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 825.9
     
    Calories from Fat 4
    44%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 13.6 mg
    0%
    Total Carbohydrate 213.2 g
    71%
    Dietary Fiber 7.2 g
    28%
    Sugars 202.7 g
    811%
    Protein 3.3 g
    6%

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