APRICOT BAVARIAN
Ingredients
8 fresh apricots (1 lb)
1-1/2 envelopes plain gelatin
1/4 cup water
2/3 cup sugar
2 cups non-fat vanilla yogurt
Directions
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.
Nutrition Facts
Amount Per Serving: Serving size 1/6 of recipe, 4oz
Calories 190; Calories from Fat 5;
% Daily Value (DV) based on a 2,000 calorie diet.
Total Fat 0g 0%; Saturated Fat 0g 0%; Cholesterol 0mg 0%; Sodium 60mg 3%; Total Carbohydrate 42g 14%; Dietary Fiber 1g 4%; Sugars 40g; Protein 6g; Vitamin A 25%; Vitamin C 8%; Calcium 15%; Iron 2%
Diabetic Exchange
Carbohydrates: 2; Meat: 0; Fruit: 0; Vegetable: 0; Milk: 0; Fat: 0; Other: 0
CDC Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion - www.cdc.gov/nccdphp/dnpa/5aday/index.htm
Source: California Fresh Apricot Council
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