Directions:
- In a small bowl, combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate.
- Bake at 375° for 6-8 minutes or until the crust is lightly browned; cool on a wire rack. Spread preserves over crust.
- In a large bowl, beat the ricotta, sugar and vanilla until smooth. Stir in the chocolate, chopped almonds and apricots. Fold in whipped cream. Spoon into the crust. Sprinkle with slivered almonds. Cover and refrigerate overnight. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 678.41 Kcal (2840 kJ) | ||
| Calories from fat | 439.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.85g | 75% | |
|---|---|---|---|
| Cholesterol | 114.42mg | 38% | |
| Sodium | 152.62mg | 6% | |
| Potassium | 348.72mg | 7% | |
| Total Carbs | 52.2g | 17% | |
| Sugars | 37.06g | 148% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 13.92g | 28% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.5mg | 9% | |
| Calcium | 224.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 360.47 Kcal (1509 kJ) | ||
| Calories from fat | 233.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.96g | 75% | |
|---|---|---|---|
| Cholesterol | 60.8mg | 38% | |
| Sodium | 81.1mg | 6% | |
| Potassium | 185.29mg | 7% | |
| Total Carbs | 27.74g | 17% | |
| Sugars | 19.69g | 148% | |
| Dietary Fiber | 1.83g | 14% | |
| Protein | 7.4g | 28% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.8mg | 9% | |
| Calcium | 119.2mg | 22% | |
* 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.
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