Apricot Slice (No Bake)
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
WF*, GF*, FF, V
Recipe kindly supplied by Orgran
Ingredients
200g Orgran Apricot and Coconut Cookies, crushed
85g melted butter
375g can apricot nectar
2 tablespoons powdered gelatine
330g cream cheese*
½ cup castor sugar
1 teaspoon lemon juice
1 tablespoon rum*+
300 mL whipped cream*
1 tablespoon corn (maize) flour or 1 tablespoon sugar
Method
Combine biscuits with melted butter and mix well. Spread
mixture evenly over the base of a lamington tin.
Measure ¾ cup of nectar into saucepan, add gelatine.
Stir over low heat until gelatine has dissolved. Allow to cool and
thicken slightly.
Beat cream cheese and castor sugar together until creamy and add
lemon juice then apricot mixture.
Fold in whipped cream and pour over base.
Refrigerate until firm.
Topping
Combine remainder of apricot nectar, sugar or cornflour in
saucepan.
Stir constantly over low heat until mixture boils and thickens.
Remove from heat. When cool stir in rum and spread over filling and
refrigerate until set.
+Rum
- Bacardi Rum made from cane molasses and special strains of yeast and
filtered on wood-derived charcoal and on cellulose and synthetic
pads;
- Bundaberg Rum is made from molasses with caramel colour derived
from corn (maize) added. (Information kindly provided by Tish
Richardson PhD.)
* Check labelled ingredients for
suitability.
Click the following links to view products
in-store:
Orgran Apricot and Coconut Cookies
Complete Biscuit Range in-store
Corn
(maize) flour (organic)
Complete flour range in-store
Xylitol sweetener (Under "X" for "Xylitol")
Go to the Home Page of our E-Store...
Recipe menu
|
