Apricot Bavarian Recipe

Ingredients for Apricot Bavarian

• Dried Apricot
• Frozen Orange Juice Concentrate
• Unflavored Gelatin
• 1/4 cup cold water
• 2 tablespoons lemon juice
• 3/4 cup granulated sugar + 2 tablespoons granulated sugar
• Plain Low Fat Yogurt
• 3 large egg whites
• Oranges

How to Make Apricot Bavarian

1. Spray an 8-inch ring mold with nonfat cooking spray.
2. In a small saucepan, combine the apricots and orange juice concentrate. Cook over medium heat until the apricots are tender, about 8-10 minutes.
3. In a heatproof cup, sprinkle the gelatin over the cold water. Let stand for 5 minutes to bloom.
4. 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.
5. 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.
6. In a separate bowl, beat the egg whites until frothy. Gradually add 2 tablespoons of sugar while beating until stiff peaks form.
7. Gently fold the egg whites into the apricot mixture. Do not overmix.
8. Spoon the mixture into the prepared ring mold. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
9. To serve, carefully remove the plastic wrap. Invert the ring mold onto a serving plate to unmold the Bavarian.
10. 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.
11. Garnish with fresh mint leaves or edible nasturtium flowers. Serve immediately and enjoy!