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Nutrition Facts
Serving Size 1 (110g) Recipe makes 6 servings The following items or measurements are not included below: apricot juice
Calories 169
Calories from Fat 99		(58%)
Amount Per Serving		%DV
	Total Fat 11.1g	17%
	Saturated Fat 6.9g	34%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 78mg		3%
Potassium 94mg		2%
Total Carbohydrate 16.7g		5%
	Dietary Fiber 0.6g	2%
	Sugars 14.8g
Protein 2.1g		4%
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Apricot Bavarian Cream

Recipe #356978 | 30 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Molly53
Feb 21, 2009

A silky, light and luscious dessert. It will make unmolding a lot easier if you spray the molds with a little cooking spray. Chilling time not included in preparation time. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

SERVES 6 (change servings and units)

Ingredients

1 cup water, boiling
1 (3 ounce) package lemon gelatin (Jello)
1 cup apricot juice
1 cup apricot, mashed
3/4 cup heavy cream, whipped

Directions

1
Add boiling water to gelatin and stir until dissolved.
2
Add fruit juice; mix thoroughly and refrigerate until it starts to congeal.
3
When partially congealed, beat with a mixer until mixture is light and fluffy.
4
Add fruit pulp; fold in whipped cream.
5
Pour into individual molds and chill.
6
Unmold and serve with Recipe #315983.