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Peachy-Apricot Cream

southern.chef's picture
  Canned apricot nectar 12 Ounce, divided
  Gelatin 3 Ounce (Lemon Flavored)
  Well drained canned peach halves 32 Ounce (Unsweetened)
  Canned apricot halves 32 Ounce, drained (Unsweetened)
  Sour cream 8 Ounce (Any Commercial Brand)

Bring 1 cup apricot nectar to a boil in a saucepan.
Remove from heat; add gelatin, stirring until dissolved.
Stir in remaining apricot nectar, set aside.
Place peaches and apricots in container of an electric blender, process until smooth.
Add fruit and sour cream to gelatin mixture.
Spoon mixture into dessert dishes, chill until firm.
Garnish with whipped cream and mint, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 254 Calories from Fat 50

% Daily Value*

Total Fat 6 g8.7%

Saturated Fat 3.3 g16.4%

Trans Fat 0 g

Cholesterol 14.7 mg4.9%

Sodium 47.4 mg2%

Total Carbohydrates 44 g14.6%

Dietary Fiber 2 g8%

Sugars 33.9 g

Protein 10 g19.7%

Vitamin A 17.2% Vitamin C 11.3%

Calcium 16.8% Iron 21.2%

*Based on a 2000 Calorie diet

Peachy-Apricot Cream Recipe