Nutrition Facts

Serving Size1/6 of recipe, 4 ounces
Calories from Fat5
Total Fat0 g
Saturated Fat0 g
Cholesterol0 mg
Sodium60 mg
Total Carbohydrate42 g
Dietary Fiber1 g
Sugars40 g
Proteins6 g
Vitamin A25% DV
Vitamin C8% DV
Calcium15% DV
Iron2% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Preparation Time30 minutes

Cups of Fruits and Vegetables Per Person:  1.5

Ingredients and Preparation

Fresh apricots (1 pound)
Plain gelatin1½ envelopes
Water¼ cup
Sugar2/3 cup
Nonfat vanilla yogurt2 cups
  1. Directions
  2. Drop apricots into boiling water to cover.
  3. Return to boil. Simmer for 5 minutes or until skins begin to split.
  4. Drain. Rinse under cold water.
  5. Halve fruit. Discard skins and pits.
  6. Puree apricots in blender or food processor. Set aside.
  7. Combine gelatin and water in small saucepan. Stir over low heat until dissolved.
  8. Mix sugar, apricot puree, and yogurt with a wire whisk until smooth.
  9. Mix in dissolved gelatin.
  10. Chill until firm.