POACHED MERINGUE WITH APRICOT SAUCE

Apricot Sauce (recipe follows)
Sugar
10 egg whites
1/2 teaspoon cream of tartar
1 cup sugar

Prepare Apricot Sauce (recipe follows).

Heat oven to 350 degrees F. Grease 12-cup bundt cake pan; sprinkle with sugar.

Beat egg whites and cream of tartar in large bowl until foamy. Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until soft peaks form. Pour into pan. Gently cut through batter with metal spatula.

Place pan in shallow roasting pan on oven rack. Pour very hot water (1 inch deep) into roasting pan.

Bake about 45 minutes or until top is golden brown and meringue is set. Immediately loosen meringue from edges of pan; invert on heatproof serving plate. Cool 30 minutes. Refrigerate uncovered up to 24 hours.

To serve, cut meringue into wedges. Serve with Apricot Sauce.

APRICOT SAUCE

1 (6 ounce) package dried apricots (about 1 cup)
2 cups water
2 to 3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice

Heat apricots, water, sugar and cinnamon to boiling; reduce heat. Cover and simmer about 15 minutes or until apricots are tender. Place apricot mixture and lemon juice in blender. Cover and blend on medium-high speed 15 seconds, stopping blender occasionally to scrape sides, until smooth. Refrigerate about 3 hours or until chilled. If sauce is too thick, stir in 1 to 2 tablespoons water.

Makes 18 servings
Source: Recipe booklet: Low Fat, Low Cholesterol, Better Crocker Creative Recipes, No. 67, 1992