Apricot Bavarian
Recipe: #4936
March 19, 2012
Categories: Desserts, Apricot, German, Swiss, Baby Shower, Birthday, Christmas, Easter, Fathers Day, Game/Sports Day, Mothers Day Thanksgiving, Valentine's Day, Gluten-Free, Low Fat, Gelatin/Jello, more
"A light, chilled dessert for spring/summer garden party. Prep time includes chill time. Garnish with fresh mint leaves or edible nasturtium flowers. (Cook time includes chilling time)"
Ingredients
Nutritional
- Serving Size: 1 (184.3 g)
- Calories 214.5
- Total Fat - 2.1 g
- Saturated Fat - 1 g
- Cholesterol - 5.5 mg
- Sodium - 71.6 mg
- Total Carbohydrate - 45.2 g
- Dietary Fiber - 1.5 g
- Sugars - 42.9 g
- Protein - 6 g
- Calcium - 192 mg
- Iron - 0.5 mg
- Vitamin C - 35.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Spray a 8-inch ring mold with nonfat cooking spray. (Use one with a fairly large center opening so a small bowl can be set in center of unmolded Bavarian).
Step 2
Cook apricots in orange juice concentrate, in small saucepan, until tender.
Step 3
Sprinkle gelatin over cold water in heatproof cup and let stand 5 minutes. Place cup in small saucepan with hot water and set over moderate heat, until gelatin dissolves, about 5 minutes. Stir gelatin occasionally.
Step 4
Put apricot-orange mixture, 3/4 cup sugar, gelatin mix, lemon juice and 1 1/2 cup yogurt in a blender. Blend well
Step 5
Beat egg whites in bowl until frothy. While beating, gradually add 2 tablespoon sugar and beat until peaks form. Gently fold egg whites into apricot mixture. Do not over mix.
Step 6
Spoon mixture into ring mold and cover with plastic and refrigerate at least 4 hours.
Step 7
To serve, remove plastic and unmold onto plate. Arrange orange slices around outside and put remaining yogurt in a bowl and set in center of ring. Spoon yogurt beside each serving of Bavarian.
Step 8
VARIATION: Use plain yogurt in Bavarian, but try other flavors of yogurt for garnish, i.e. raspberry, orange, vanilla or peach.
Tips
No special items needed.