Using ingredient fruit spread

Apricot Cupcakes

• 6 eggs
• 3 fruit spread
• 375 gr flour
• 300 gr oats
• 180 ml applesauce
• 170 gr butter
• 26 gr extract
• 20 gr pumpkin pie spice
• 14 gr baking powder
• 2 gr salt

Blueberry Pie

• 2 blueberries
• 1 egg yolks
• 5/8 fruit spread
• 190 gr flour
• 110 gr butter
• 45 gr cheese
• 16 gr cornstarch
• 16 ml cream
• 4 gr extract
• 1 gr nutmeg

Cherry Blossom Muffins

• 30 secon fold in pecans
• 2 fruit spread
• 475 ml low-fat buttermilk baking
• 160 ml orange juice
• 100 gr sugar-free cherry fruit
• 65 gr pecans (chopped)
• 60 gr egg substitute
• 30 ml oil
• 26 gr sugar

Easy Raspberry Chiffon Pie

• 10 fruit spread
• 1 pie crust
• 475 ml cream
• 90 gr cheese
• 9 gr extract

Linzer Tart

• 276 mg sodium
• 100 mg cholesterol
• 63 from fat
• 41 gm carbohydrate
• 34 gm fat
• 10 springform (pan)
• 10 tart with removable bottom (pan)
• 8 gm protein
• 2 diabetic fruit exchange
• 2 egg yolks

Peach Melba Layer Cake Supreme

• 6 egg yolks
• 5/8 fruit spread
• 1,000 gr raspberries
• 700 gr peaches
• 500 gr flour
• 475 ml juice
• 130 gr fruit
• 38 gr peach fruit spread combined with
• 30 ml warm water may be substituted
• 18 gr baking powder

Raspberry Almond Layer Cake

• 4 egg whites
• 3 egg yolks
• 1/2 fruit spread
• 325 gr flour
• 240 ml juice
• 240 ml cream
• 170 gr butter
• 80 gr almonds
• 30 ml liqueur
• 9 gr baking powder

Sauteed Catfish With Ginger Peach Sauce

• 12 frying over heat (pan)
• 2 weeks
• 450 gr peaches
• 325 gr catfish fillets
• 250 gr salt and pepper
• 200 gr fruit spread
• 110 gr peaches instead of the peaches (peeled sliced fresh canned)
• 65 gr pecans
• 65 gr flour
• 28 gr butter