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Freezing tips

Frozen Apricot Mousse


  • 1 c. apricot apple butter
  • ½ c. whipping cream
  • 2 egg whites
  • 2 tbsp. Splenda


  1. Beat egg whites until stiff peak forms.
  2. Fold apricot apple butter into the egg whites.
  3. In separate bowl, whip the cream until stiff and add the Splenda.
  4. Fold the whipped cream mixture into the apricot mixture and freeze for at 3 hours.
  5. Serve into bowls.




Honey Applesauce


  • 2 lbs. McIntosh apples, peeled, cored and coarsely chopped
  • ½ c. honey
  • 1 tbsp. lemon juice


  1. In 3-quart saucepan, combine all ingredients and heat to boiling over high heat.
  2. Reduce heat to medium and continue to cook until apples are soft, stirring occasionally (about 30 minutes).
  3. With potato masher, mash apple mixture until smooth and let cool.
  4. Transfer to jar or other container and refrigerate until cold and ready to serve.

Serves 3

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