1/2 c. flour 1/2 tsp. baking powder 1/4 tsp. salt 4 egg yolks 1 c. cream style cottage cheese 1 tbsp. butter, melted 4 stiffly beaten egg whites 1 (16 oz.) can apricot halves 3 tbsp. sugar 2 tbsp. cornstarch 1 c. low cal cranberry juice cocktail 1/4 tsp. almond extract 6 drops red food coloring
Sift together flour, baking powder and salt. In blender combine next 3 ingredients and flour mixture. Blend until smooth. Fold whites into batter. Bake in preheated waffle baker. Drain and cut up apricots, reserving juice. In saucepan combine sugar and cornstarch. Stir in apricot juice and cranberry juice. Cook and stir until thick and bubbly. Stir in extract, food color, apricots. Serve warm over waffles.
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