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Serves 6 (4-ounce servings).
Each serving is one and a half 5 A Day servings
Source: California Fresh Apricot Council
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
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 From Fat 3%,
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