Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
813
Calories
37g
Protein
19g
Fat
119g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 Tbs. (1 1/2 sticks) cold unsalted butter, finely
- diced
- 3 cups all-purpose flour
- 1/2 cup coarse cornmeal
- 3 Tbs. granulated sugar
- Pinch of salt
- 2/3 cup plain low-fat or whole-milk yogurt
- 1 egg white, lightly beaten
- 1/3 cup apricot jam
- 1 tsp. cornstarch
- 8 to 10 firm, ripe apricots, pitted and cut into
- eighths
- 1 tsp. vanilla extract
- 1 Tbs. superfine sugar
- 1 Tbs. confectioners sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes