Low Carb Apricot Recipes

Ingredients:

CAKE

1 tbsp all purpose flour
8 large egg whites
1/2 cup unsweetened applesauce
1 package yellow cake mix (reg size)
1 without pudding in the mix
1/3 cup sugar
1 cup apricot nectar

GLAZE

1/2 cup sugar
1/3 cup nonfat buttermilk
2 tbsp tub style reduced calorie
1 margarine
1/4 tsp vanilla

Instructions:

Preheat oven to 350 degrees. Lightly coat a 12 cup Bundt Pan with non
stick spray. Dust the pan with the 1 tablespoon of flour. Set aside.

In a large bowl beat the egg whites with an electric mixer until they
are foamy. Stir in the applesauce, then stir in the cake mix and
sugar.

Slowly drizzle the apricot nectar into the egg white mixture while
beating the mixture on a low speed. Then beat the mixture on medium
speed for 5 minutes. Spread the batter in the prepared pan and bake
for 45 to 50 minutes or until a toothpick inserted near the center of
the cake comes out clean. Cool the cake in the pan on a rack for 10
minutes.

GLAZE

In a small saucepan, stir together the sugar, buttermilk, margarine
and vanilla. Bring to a boil without stirring. Reduce heat and
gently boil for one minute.

Invert the cake onto a serving platter and remove the pan. While the
cake is still warm, use a toothpick to poke holes in it. Then pour
the glaze over the cake.

Cool before serving.

To store - cover the cake and refrigerate.

Per Serving: 277 calories, 5.7 g total fat, 1.2 g saturated fat, 0 mg
cholesterol, 345 mg sodium

Servings: 12