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Source: America's Favorite Food Associations

Apricot Bavarian
Place in mold or individual dessert cups.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 10 minutes
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8 (one pound) fresh apricots
1 1/2 envelopes gelatin, plain
1/4 cup water
2/3 cup sugar
2 cups non-fat plain yogurt




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.




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