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apricot halves syrup unflavored gelatin crystals syrup cottage cheese yogurt vanilla lemon juice butter raspberry fresh blueberries
Viewed: 101 - Published at: 5 years agoIngredients
- 2 pounds apricot halves
- syrup
- 2 packages unflavored gelatin
- 3/4 cup Dixie Crystals Dark Brown Sugar
- 1 cup syrup drained from canned apricots
- 16 ounces cottage cheese
- 16 ounces plain yogurt
- 1 teaspoon vanilla
- 3 tablespoons lemon juice
- 1 cup gingersnap crumbs about 18 gingersnaps
- 2 tablespoons butter melted
- 4 tablespoons raspberry jam strained
- 2 tablespoons fresh blueberries
Method
- Drain apricots. Reserve syrup. In double boiler, mix gelatin with sugar. Add 1 cup reserved syrup. Cook over simmering water until gelatin dissolves; remove from heat. In food processor, process cottage cheese until smooth.
- Add yogurt, vanilla and lemon juice. Blend until smooth. Turn into bowl. Add gelatin mixture, stir until just blended. Chill.
- Select half of apricots for topping, cut remaining apricots in half and add to filling. Meanwhile, in 8" or 9" springform pan, combine crumbs and butter. Press into bottom of pan. Bake in preheated 375 degree oven for 8 minutes. When fruit filling begins to mound, turn into prepared pan. Refrigerate until set, about 3 hours. Before serving, place remaining apricot halves on top, drizzle with strained jam. Top with blueberries.
