Preparation:
Combine 6 OZS dried apricots and 1 CUP grapefruit juice in a saucepan. Bring to a boil and remove from the heat. Let stand, covered, for 1 hour. PurTe in a blender. In the saucepan, combine 3/4 CUP grapefruit juice and 1 CUP sugar; boil for 5 minutes, or until syrupy. Beat 4 egg whites and 1/4 TSP salt until soft peaks form. Add the hot syrup and beat until stiff peaks form. Fold gently into the purTed mixture and add 1 CUP mashed bananas and 1 CUP cream whipped to stiff peaks. Pour into a metal pan and freeze for 1 hour, or until partially frozen. Spoon into a chilled bowl and beat until smooth. Beat another 1 CUP cream to stiff peaks and fold into the fruit mixture. Freeze, covered, for 4 hours, or until firm. |
