Apricot BavarianEn Español (Spanish Version)
Serving Size1/6 of recipe, 4 ouncesCalories
190Calories from Fat5Total Fat
0 gSaturated Fat0 gCholesterol
60 mgTotal Carbohydrate
42 gDietary Fiber1 gSugars40 gProteins
6 gVitamin A25% DVVitamin C8% DVCalcium15% DVIron2% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings6Preparation Time30 minutes
Cups of Fruits and Vegetables Per Person: 1.5
IngredientsMeasuresFresh apricots (1 pound)8 Plain gelatin1½ envelopesWater¼ cupSugar2/3 cupNonfat vanilla yogurt2 cupsDirectionsDrop 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.
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.
California Fresh Apricot Council