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.