Ingredients:
3 cups plain nonfat yogurt
1 1/2 envelopes gelatin
1/4 cup water
8 medium apricots, pitted and pureed
6 tsp. artificial sugar
1 tsp. vanilla extract
1 1/2 envelopes gelatin
1/4 cup water
8 medium apricots, pitted and pureed
6 tsp. artificial sugar
1 tsp. vanilla extract
Recipe:
1. In small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved.
2. Blend apricots with skin in mixer or food processor until smooth.
3. Gradually stir in gelatin and artificial sugar and blend.
4. In large bowl, combine yogurt with half of the apricot mixture, stirring well. Set aside other half (do not refrigerate).
5. Pour yogurt into a mold and refrigerator until firm.
6. Unmould and pour apricot mixture over the top of yogurt (sauce will also slip to the sides)
7. Refrigerate until apricot sauce sets.
2. Blend apricots with skin in mixer or food processor until smooth.
3. Gradually stir in gelatin and artificial sugar and blend.
4. In large bowl, combine yogurt with half of the apricot mixture, stirring well. Set aside other half (do not refrigerate).
5. Pour yogurt into a mold and refrigerator until firm.
6. Unmould and pour apricot mixture over the top of yogurt (sauce will also slip to the sides)
7. Refrigerate until apricot sauce sets.
Serves:
6