• Apricot Bavarian

    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)
    Plain gelatin 1½ envelopes
    Water ¼ cup
    Sugar 2/3 cup
    Nonfat vanilla yogurt 2 cups
    1. Drop apricots into boiling water to cover.
    2. Return to boil. Simmer for 5 minutes or until skins begin to split.
    3. Drain. Rinse under cold water.
    4. Halve fruit. Discard skins and pits.
    5. Puree apricots in blender or food processor. Set aside.
    6. Combine gelatin and water in small saucepan. Stir over low heat until dissolved.
    7. Mix sugar, apricot puree, and yogurt with a wire whisk until smooth.
    8. Mix in dissolved gelatin.
    9. Chill until firm.

    Diabetic ExchangeFruit: 0; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 2; Other: 0Diabetic 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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