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Healthy Recipes > Desserts & Snacks > Apricot & Coconut Crisp

Apricot & Coconut Crisp

Cook Time

30 minutes


Apricot & Coconut Crisp

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 1.0piece.

Nutritional Breakdown (per serving):

Calories 493, Fiber 6 grams

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