A delicious mousse-like dessert.
Apricot Bavarian
- 8 fresh apricots (1 pound)
1 1/2 envelopes plain gelatin
1/4 cup water
- 2/3 cup granulated sugar
2 cups non-fat plain 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.
Makes 6 servings.
Nutrition information per serving: 174
calories, 7 g protein, 37 g carbohydrates, 67 mg sodium, .5 g
fat, 1 mg cholesterol, 1 g dietary fiber, 995 IU vitamin A, 433
mg potassium.
Recipe provided courtesy of California Fresh Apricot Council.
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