Apricot Bavarian
Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
Nutrition Facts
| Serving Size | 1/6 of recipe, 4 ounces |
| Calories | 190 |
| Calories from Fat | 5 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 60 mg |
| Total Carbohydrate | 42 g |
| Dietary Fiber | 1 g |
| Sugars | 40 g |
| Proteins | 6 g |
| Vitamin A | 25% DV |
| Vitamin C | 8% DV |
| Calcium | 15% DV |
| Iron | 2% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 6 |
| Preparation Time | 30 minutes |
Cups of Fruits and Vegetables Per Person: 1.5
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Fresh apricots (1 pound) | 8 |
| Plain gelatin | 1½ envelopes |
| Water | ¼ cup |
| Sugar | 2/3 cup |
| Nonfat vanilla yogurt | 2 cups |
- Directions
- Drop 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.
Diabetic Exchange
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.
Source
California Fresh Apricot Council
