June 20, 2003, Newsletter Issue #104: Another Cold Dessert
Tip of the Week
Apricot Ice
1 envelope unflavored gelatin
1/2 cup orange juice
1/2 cup sugar
16-oz. can apricot halves, drained
16-oz. carton vanilla yogurt
In small saucepan, combine gelatin and orange juice and let stand 1 minute to soften. Add sugar, stir over low heat until gelatin and sugar are dissolved.
In blender container or food processor, puree drained apricots. In large bowl, combine apricots, gelatin mixture and yogurt and blend well. Freeze to a slush consistency, about 1-1/2 to 2 hours. Beat at high speed until smooth and fluffy. Cover and freeze until firm, about 3-4 hours.
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