Apricot Cream Topping

• 4 tablespoons sugar
• 5 tablespoons flour, all-purpose
• 1 dash salt
• 4 tablespoons apricot nectar canned
• 1 cup apricot puree pulp, use canned fruit
• 2 tablespoons lemon juice
• 1 cup cream whipped

1. Combine sugar, flour and salt in top of a double boiler; add apricot juice and mix thoroughly.
2. Sieve well drained apricots to obtain 1 cup pulp and add gradually to flour mixture, stirring until blended.
3. Place over rapidly boiling water and cook 5 to 7 minutes, stirring constantly.
4. Add lemon juice.
5. Chill.
6. Fold in cream.
7. Makes 3 cups.

sugar, flour, salt, apricot puree pulp, lemon juice, cream whipped

Taken from recipeland.com/recipe/v/apricot-cream-topping-3305 (may not work)