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2 teaspoons cornflour (or gluten-free cornflour) 400 g apricot halves (in natural juice drained and reserve juice) 1/4 cup Splenda granular 1/2 teaspoon olive[...]
Source: food.com2 teaspoons cornflour (or gluten-free cornflour) 400 g apricot halves (in natural juice drained and reserve juice) 1/4 cup Splenda granular 1/2 teaspoon olive[...]
Source: food.com