Ingredients

1 1/2 cups sugar

1 3/4 cups cold water

2 cups packed soft dried California apricots (10 ounces)

1 (32-ounce) container whole-milk plain yogurt (3 1/2 cups)

2 1/2 teaspoons unflavored gelatin (from a 1/4-ounce envelope)

• Special equipment: an ice cream maker

Description

We Highly Recommend Using California Apricots For This Recipe —their Intense Flavor And Color Give This Frozen Yogurt A Real Boost That's Missing...

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