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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

1. Drop apricots into boiling water to cover. Return to boil; simmer 5 minutes or until skins begin to split. Drain; rinse under cold water.
2. Halve fruit; discard skins and pits.
3. Puree apricots in blender or food processor; set aside.
4. Combine gelatin and water in small saucepan; stir over low heat until dissolved.
5. Mix sugar, apricot puree, and yogurt with a wire whisk until smooth; mix in dissolved gelatin. Chill until firm.

Makes 6 servings.

Nutrition information per serving: 174 calories, 7 g protein, 37 g carbohydrates, 67 mg sodium, .5 g fat, 1 mg cholesterol, 1 g dietary fiber, 995 IU vitamin A, 433 mg potassium.

Recipe provided courtesy of California Fresh Apricot Council.