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Preheat oven to 180 degrees C. Place the macadamias, margarine, brown sugar, flour and orange rind in a bowl and mix until fully combined (the best way to do this is with your finger tips).
Place the apricots cut side up in a baking tray lined with non stick baking paper. Spoon a little of the macadamia mixture into the cavity of each apricot then sprinkle with a little cinnamon.
Bake for 20 minutes or until caramelised and soft. Serve apricots with a dollop of low fat ricotta.
Energy 985kJ (234kcal), Protein 4g, Total fat 18g, Saturated fat 4g (22% of total fat), Monounsaturated fat 11g, Polyunsaturated fat 2g, Carbohydrates 14g, Sugars 10g, Fibre 2g, Sodium 85mg
Drained canned apricots in natural juice may be substituted if fresh apricots are unavailable.