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California Apricot Council
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
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