Apricot Bavarian

40m
Prep Time
4h
Cook Time
4h 40m
Ready In


"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)"

Original is 8 servings

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.

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