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Apricot Cream Dessert

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  Unflavored gelatin 2 Teaspoon (1 Packet)
  Drained canned apricot halves 1 Cup (16 tbs) (Reserve 1/4 Cup Liquid)
  Part skim ricotta cheese 1⁄2 Cup (8 tbs)
  Whipped cream cheese 1⁄4 Cup (4 tbs)
  Honey 2 Tablespoon
  Mint sprig 1 (For Garnish)

1. Place gelatin and 1/4 cup water in blender; let stand 2 minutes to soften.
2. Meanwhile, in small saucepan, bring reserved liquid plus enough water to equal 1 cup to a boil. Pour into blender; add apricots, cheese, and honey. Process on low speed until just blended.
3. Pour mixture evenly into four 8-ounce dessert dishes. Cover and refrigerate until set, about 2 hours. Garnish with mint.

Recipe Summary

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 541 Calories from Fat 224

% Daily Value*

Total Fat 25 g38.7%

Saturated Fat 16.6 g83%

Trans Fat 0 g

Cholesterol 83.1 mg27.7%

Sodium 422.4 mg17.6%

Total Carbohydrates 59 g19.6%

Dietary Fiber 13.1 g52.4%

Sugars 39.7 g

Protein 30 g60.9%

Vitamin A 124.4% Vitamin C 15.1%

Calcium 36.6% Iron 9.2%

*Based on a 2000 Calorie diet

Apricot Cream Dessert Recipe