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Cook Time
30 minutesServings
12
Publish Date: August 27, 2006
Preheat oven to 375° F. To prepare the crust, mix first four ingredients and press 2/3 of the mixture into the bottom of an 8 x 8 baking pan. Chop apricots and place them with the water in a saucepan; cook over medium heat until the apricots soften, about 15 minutes. Spread the apricots on top of the crust in an even layer. Mix walnuts and coconut into the remaining 1/3 crust mixture and crumble on top of the apricots. Bake for 30 minutes. Cool and cut in 12 pieces.
Place the heavy whipping cream in a chilled bowl and beat with an electric mixer. Add the fructose and vanilla extract slowly while beating the cream until it is stiff and forms peaks. Place a dollop of cream on each piece of the dessert.
Makes 12 servings. Serving size 1.0 piece.
Calories 493, Fiber 6 grams
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