Julia Child's Apricot Sherbet (Mousse a L'abricot Glacee) Recipe

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Julia Child's Apricot Sherbet (Mousse a L'abricot Glacee)
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Ingredients:

Directions:

  1. Drain the apricots, puree them and put into a 1 quart measure.
  2. Add enough apricot syrup to make 2 cups and turn the puree into a mixing bowl.
  3. With a mixer beat the sugar and lemon juice into the puree.
  4. Beat until the sugar is disolved.
  5. Whip the egg whites and add the almond extract.
  6. If not using an ice cream maker:.
  7. Cover with plastic wrap and place in the freezer.
  8. Two or three times during the freezing take out and whip to break up the ice crystals.
  9. Let the mousse soften for half an hour in the refrigerator before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 103.64 Kcal (434 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 27.54mg 1%
Potassium 53.11mg 1%
Total Carbs 25.47g 8%
Sugars 25.03g 100%
Dietary Fiber 0.14g 1%
Protein 1.89g 4%
Vitamin C 3.7mg 6%
Calcium 2.5mg 0%
Amount Per 100 g
Calories 169.33 Kcal (709 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 44.99mg 1%
Potassium 86.76mg 1%
Total Carbs 41.62g 8%
Sugars 40.89g 100%
Dietary Fiber 0.23g 1%
Protein 3.08g 4%
Vitamin C 6mg 6%
Calcium 4.1mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
    Points
  • 3
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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