Apricot Bavarian

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.