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Apricot Bavarian
Special Recipe
California Apricot Council
- 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
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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
- You found this recipe on 1st Traveler's Choice Internet
Cookbook. (www.virtualcities.com)
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