Apricot Bavarian
En Español (Spanish Version)

Nutrition Facts
Serving Size1/6 of recipe, 4 ouncesCalories190Calories from Fat5Total Fat0 gSaturated Fat0 gCholesterol0 mgSodium60 mgTotal Carbohydrate42 gDietary Fiber1 gSugars40 gProteins6 gVitamin A25% DVVitamin C8% DVCalcium15% DVIron2% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings6Preparation Time30 minutes
Cups of Fruits and Vegetables Per Person:  1.5

Ingredients and Preparation
IngredientsMeasuresFresh apricots (1 pound)8 Plain gelatin1½ envelopesWater¼ cupSugar2/3 cupNonfat vanilla yogurt2 cups
  • Directions
  • Drop apricots into boiling water to cover.
  • Return to boil. Simmer for 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.



  • Diabetic Exchange
    Fruit: 0; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 2; Other: 0
    Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

    Source
         California Fresh Apricot Council




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