Nutrition Facts

Serving Size 1/6 of recipe, 4 ounces
Calories 190
Calories from Fat 5
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 60 mg
Total Carbohydrate 42 g
Dietary Fiber 1 g
Sugars 40 g
Proteins 6 g
Vitamin A 25% DV
Vitamin C 8% DV
Calcium 15% DV
Iron 2% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 6
Preparation Time 30 minutes

Cups of Fruits and Vegetables Per Person:  1.5

Ingredients and Preparation

Ingredients Measures
Fresh apricots (1 pound) 8 
Plain gelatin 1½ envelopes
Water ¼ cup
Sugar 2/3 cup
Nonfat vanilla yogurt 2 cups
  • Drop apricots into boiling water to cover.
  • Return to boil. Simmer for 5 minutes or until skins begin to split.
  • Drain. Rinse under cold water.
  • Halve fruit. Discard skins and pits.
  • Puree apricots in blender or food processor. Set aside.
  • Combine gelatin and water in small saucepan. Stir over low heat until dissolved.
  • Mix sugar, apricot puree, and yogurt with a wire whisk until smooth.
  • Mix in dissolved gelatin.
  • Chill until firm.