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

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