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The Recipes Centre

Apricot Bavarian

Serves 6 (4-ounce servings)

Source: California Fresh Apricot Council


8 fresh apricots (1 lb)
1 envelopes plain gelatin
cup water
2/3 cup sugar
2 cups non-fat vanilla yogurt


Drop apricots into boiling water to cover. Return to boil; simmer 5 minutes or until skins begin to split. Drain; rinse under cold water. Halve fruit; discard skins and pits. Puree apricots in blender or food processor; set aside. Combine gelatin and water in small saucepan; stir over low heat until dissolved. Mix sugar, apricot puree, and yogurt with a wire whisk until smooth; mix in dissolved gelatin. Chill until firm.

Nutritional analysis per serving:

Calories 174, Protein 7g, Fat .5g, Calories From Fat 3%, Cholesterol 1mg, Carbohydrates 37g, Fiber 1g, Sodium 67mg.


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