California Apricot Council

Special Recipe

Apricot Bavarian

Ingredients:

8 fresh apricots (1 pound)

1-1/2 envelopes plain gelatin

1/4 cup water

2/3 cup 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. 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 four-ounce servings

From the California Fresh Apricot Council
19 Sherwood Court, San Francisco, CA 94127
(415) 584-4063 www.califapricot.com

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