- 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
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.
Pureé 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
Submitted by: Recipe Group Member
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