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Apricot Souffle Recipe
|Apricot halves||29 Ounce, drained, reserve syrup (1 Can)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Vanilla pudding||17 1⁄2 Ounce (1 Can)|
|Whipping cream||1 Cup (16 tbs), chilled|
Calories 394 Calories from Fat 93
% Daily Value*
Total Fat 10 g15.9%
Saturated Fat 6.7 g33.3%
Trans Fat 0 g
Cholesterol 41.4 mg
Sodium 998.3 mg41.6%
Total Carbohydrates 72 g24%
Dietary Fiber 2.1 g8.2%
Sugars 58.8 g
Protein 5 g9.3%
Vitamin A 39.6% Vitamin C 17.1%
Calcium 8.8% Iron 2.5%
*Based on a 2000 Calorie diet
Pour 2/3 of the reserved apricot syrup into blender; sprinkle gelatin on syrup.
Heat remaining apricot syrup until syrup boils; pour into blender.
Blend on low speed until gelatin is dissolved, about 1/2 minute.
Add apricot halves; blend on high speed until apricots are pureed, about 1 minute.
Fold pudding into apricot mixture.
Beat whipping cream in chilled bowl until stiff; fold into apricot-pudding mixture.
Pour into souffle dish.
Cover with plastic wrap and chill until firm, about 4 hours.
(Can be served immediately.) Especially pretty with a garnish of maraschino cherries and frozen whipped topping.