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Apricot Peanut Butter Dessert

Diabetic.Foodie's picture
  Sugar free lemon gelatin 3 Ounce (1 Package)
  Hot water 2 Cup (32 tbs)
  Apricot halves in juice 16
  Creamy peanut butter 1⁄3 Cup (5.33 tbs)
  Chopped dates 1⁄4 Cup (4 tbs)
  Chopped walnuts 2 Teaspoon

Dissolve gelatin in the hot water; then chill to the consistency of egg whites.
Drain apricots.
Combine peanut butter, dates, and walnuts.
Mix well.
Divide peanut butter mixture evenly among the cavities of the apricots; then press halves together.
Place an apricot into a mold or dessert dish.
Fill mold or dessert dish with the lemon gelatin.
Chill until firm.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3044 Calories from Fat 412

% Daily Value*

Total Fat 47 g72.8%

Saturated Fat 7.3 g36.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 404.3 mg16.8%

Total Carbohydrates 665 g221.7%

Dietary Fiber 37.7 g150.8%

Sugars 479.4 g

Protein 23 g45.3%

Vitamin A 2.9% Vitamin C 332.6%

Calcium 87% Iron 312.2%

*Based on a 2000 Calorie diet


Apricot Peanut Butter Dessert Recipe