Title: Apricot Angel Refrigerator Pudding
Categories: Pudding
Yield: 8 Servings

2	c	Apricots; dried
4	c	Water
1/2	c	Sugar
2	tb	Unflavored gelatin
1/4	c	Water; cold
1	ts	Lemon peel; grated
1	tb	Lemon juice; fresh
2	tb	Cornstarch
1/8	ts	Salt
1/4	c	Sugar
1/2	c	Milk
2		Egg whites; stiffly beaten
1/2	c	Marshmallow cream; whipped
		Coconut; shredded, toasted for garnish

Simmer apricots in 4 cups water until soft; add sugar; puree until smooth in food processor. Soften gelatin in 1/4 cup cold water; add to apricot puree; add lemon rind and juice.

Combine cornstarch, salt and sugar; add milk. Cook slowly until thick and smooth. Fold in stiffly beaten egg whites; add apricot puree and marsh- mallow creme. Mix thoroughly; chill; fold in whipped cream. Pour into an angel-food cake pan; chill 24 hours. Garnish each serving with toasted shredded coconut. Serves 8. From the March '96 Home Cooking Magazine

Formatted for MM by Pegg Seevers 1/25/96

From: Pseevers

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