Ingredientes para Apricot Bavarian
- 1 1/2 cups dried apricots
- 1 (6 ounce) can frozen orange juice concentrate, undiluted
- 2 envelopes (1/4 ounce each) unflavored gelatin
- 1/2 cup cold water
- 1/4 cup lemon juice
- 1 cup sugar, divided
- 2 cups plain low-fat yogurt, divided
- 4 egg whites
- 1 orange (for garnish)
- Nonfat cooking spray
- Fresh mint leaves or edible nasturtium flowers (for garnish)
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Cómo preparar Apricot Bavarian
- Spray an 8-inch ring mold with nonfat cooking spray.
- In a small saucepan, combine the apricots and orange juice concentrate. Cook over medium heat until the apricots are tender, about 8-10 minutes.
- In a heatproof cup, sprinkle the gelatin over the cold water. Let stand for 5 minutes to bloom.
- Place the cup in a small saucepan filled with hot water (double boiler). Heat over moderate heat, stirring occasionally, until the gelatin is completely dissolved, about 5 minutes.
- In a blender, combine the cooked apricot mixture, 3/4 cup sugar, dissolved gelatin, lemon juice, and 1 1/2 cups plain yogurt. Blend until smooth.
- In a separate bowl, beat the egg whites until frothy. Gradually add 2 tablespoons of sugar while beating until stiff peaks form.
- Gently fold the egg whites into the apricot mixture. Do not overmix.
- Spoon the mixture into the prepared ring mold. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- To serve, carefully remove the plastic wrap. Invert the ring mold onto a serving plate to unmold the Bavarian.
- Arrange orange slices around the outside of the Bavarian. Place the remaining 1/2 cup of flavored yogurt in a small bowl in the center of the ring.
- Garnish with fresh mint leaves or edible nasturtium flowers. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
176g
Fat
4g
Carbs
15g
