Apricot and Cranberry Stuffing

3 cups low protein fresh breadcrumbs

1/2 cup dried apricots, chopped

2 garlic cloves, crushed (optional)

1/2 cup cranberry sauce

1 onion, finely chopped

rind and juice 1/2 lemon

2 tblspns chopped fresh parsley

1 egg substitute, beaten

1/4 tspn mixed herbs

salt and pepper

Combine all of the above ingredients and mix well. Spoon prepared suffing onto individual alfoil parcels, secure with an alfoil tie. Bake in moderate oven 180°C for approx. 10 -15 minutes or until cooked.