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Fresh Apricot Bavarian


      1 pound fresh apricots, ripe
      1 1/2 envelopes unflavored gelatin
      1/4 cup water
      2/3 cup sugar
      2 cups plain lowfat yogurt


    Drop apricots into boiling water to cover. Return to boil and simmer for 5 minutes or  until skins begin to split. Drain and rinse under cold water. Halve fruit and discard  skins and pits. Puree apricots in electric blender. Combine water and gelatin in small  saucepan; stir over low heat until dissolved. Mix sugar, apricot puree and yogurt with a  wire whip until smooth; mix in dissolved gelatin. Sweeten to taste if desired. Chill  mixture until thick. Spoon into stemmed glasses.

    Note: One pound fresh apricots is 15 to 20. One and a half envelopes gelatin is 4  teaspoons.

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