Preparation time: 30 minutes
Number of servings: 6
- 8 fresh apricots (1 lb)
- 1 1/2 envelopes plain gelatin
- 1/4 cup water
- 2/3 cup sugar
- 2 cups non-fat vanilla 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.
In a separate bowl, mix together sugar, apricot puree, and yogurt with a wire whisk until smooth; mix in dissolved gelatin.
Chill until firm.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
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Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.