Apricot Bavarian


Apricot Bavarian 8 fresh apricots (1 pound) 1 1/2 envelopes plain gelatin 1/4 cup water 2/3 cup granulated 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.

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