Apricot Bavarian
Ingredients:
- 8 fresh apricots - 1 lbs
- 1 1/2 envelopes plain gelatin
- 1/4 cup water
- 2/3 cup granulated sugar
- 2 cups non-fat plain yogurt
Preparation:
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 Print This Page
