APRICOT BAVARIAN CREAM

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Apricot Bavarian Cream image

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.

Provided by Molly53

Categories     Gelatin

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

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

Steps:

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

Nutrition Facts : Calories 169.8, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 78.3, Carbohydrate 16.7, Fiber 0.6, Sugar 14.8, Protein 2.1

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