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Apricot Chiffon Recipe
|Canned apricot halves in light syrup||8 1⁄2 Ounce (1 Can)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Gelatin||3 Ounce (1 Package, 4-Serving Size, Jell-0 Brand Apricot Flavored)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Ice cubes||1⁄2 Cup (8 tbs)|
|Cool whip||1 3⁄4 Cup (28 tbs), whipped (Non Dairy Whipped Topping)|
Serving size: Complete recipe
Calories 733 Calories from Fat 184
% Daily Value*
Total Fat 18 g28.4%
Saturated Fat 18.4 g92%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 198.8 mg8.3%
Total Carbohydrates 63 g20.9%
Dietary Fiber 2.9 g11.4%
Sugars 59 g
Protein 73 g145.9%
Vitamin A 68.1% Vitamin C 37.4%
Calcium 6% Iron 5.5%
*Based on a 2000 Calorie diet
Combine syrup and water to make 1/2 cup; set aside.
Dice apricots and divide among individual parfait glasses.
Pour boiling water into blender.
Add gelatin, lemon rind and lemon juice.
Cover and blend at low speed until gelatin is completely dissolved, about 30 seconds.
Combine measured liquid and ice cubes to make 1 1/4 cups.
Add to gelatin and stir until ice is partially melted.
Then add whipped topping; blend at high speed 30 seconds.
Pour over fruit in glasses.
Chill until set, about 30 minutes.
Garnish with additional whipped topping and fruit, if desired.