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Meablymeare
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<a href="http://www.califrenia.ru/californication/nanjing-la-implementacion-de-la-subasta-el-taob
ao-compras-gubernamentales-en-linea-l"> basketball games</a><br />
<a href="http://blog.girlpower.it/hogan988/di-colore-scuro-hogan-shox-i-migliori-scarponi-da-eccitamento-e-scarpe/">lakers basketball</a><br />
<a href="http://blog.livedoor.jp/ralphlauren0110/archives/12135460.html">table tennis game</a><br />
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te table tennis table</a><br />
<a href="http://nga.phpfoxcustomization.com/user/blogs/view/name_hogan0316/id_55244/title_Tr-s-manches-courtes-Polo-Ralph-Lauren/">volleyb pictures</a><br />
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Apricot Bread Pudding Andrew Scrivani for The New York Times By MARTHA ROSE SHULMAN Published: June 26, 2012
Apricots and almonds always make a good pairing. Even apricots that are less than sweet will develop an intense flavor when they bake. Separating the eggs and beating the whites to a soft meringue, then folding the meringue into the bread mixture lightens the bread pudding. It will puff when it bakes.
Recipes for Health
Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.
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4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)
1 cup low-fat milk (1 percent or 2 percent)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Softened butter for the baking dish
3 eggs, separated
1/2 cup almond flour
1/2 teaspoon cinnamon
2 tablespoons mild honey, like clover
1/4 cup sugar
1 pound apricots, pitted and halved if small, quartered if large
2 tablespoons sliced almonds, lightly toasted
1. Cut the bread into 3/4-inch squares. Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
2. Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the apricots in the dish. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon and honey.
3. In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out.
4. Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
5. Bake 40 minutes, until puffed and golden brown. Serve warm.
Yield: 6 to 8 servings.
Advance preparation: This will keep for a couple of days in the refrigerator. I like to eat leftovers for breakfast with yogurt. You can warm it in a 400-degree oven for 5 to 10 minutes before serving.
Nutritional information per serving (6 servings): 254 calories; 9 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 95 milligrams cholesterol; 36 grams carbohydrates; 3 grams dietary fiber; 165 milligrams sodium (does not include salt to taste); 9 grams protein
Nutritional information per serving (8 servings): 190 calories; 7 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 71 milligrams cholesterol; 27 grams carbohydrates; 2 grams dietary fiber; 124 milligrams sodium (does not include salt to taste); 7 grams protein
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."
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