Apricot Foam

Beat egg whites, add sugar by spoonfuls, stir in apricot jam last. Cook in a buttered mold for about 10 minutes in a haze. Chill for a few hours, then turn out, for this purpose place mold briefly in hot water. Cover with sugared and whipped topping and serve.

Preparation Tip:

If you do not use too much whipped cream, one can speak with a clear conscience of a very light dessert, ideal for line-conscious people.

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