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Molded Apricot Cream Recipe
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Orange flavored gelatin||3 Ounce (1 Package)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Canned apricot halves||17 Ounce, undrained (1 Can)|
|Vanilla ice cream||1 Pint|
|Vanilla dessert sauce||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Seedless green grapes||1 Tablespoon|
Calories 261 Calories from Fat 81
% Daily Value*
Total Fat 9 g13.7%
Saturated Fat 5.4 g27.2%
Trans Fat 0 g
Cholesterol 35.9 mg
Sodium 96.1 mg4%
Total Carbohydrates 41 g13.5%
Dietary Fiber 1.2 g4.8%
Sugars 32.7 g
Protein 5 g9.9%
Vitamin A 6.8% Vitamin C 8.7%
Calcium 12.4% Iron 7.5%
*Based on a 2000 Calorie diet
Add orange-flavored gelatin and boiling water; blend at low speed until gelatins are dissolved.
Blend till pureed.
Add ice cream, a spoonful at a time, blending smooth after each addition.
Pour into 4 1/2 cup mold.
Refrigerate until firm, 6 to 8 hours or overnight.
Unmold on platter to serve.
Spoon Vanilla Dessert Sauce over top.
Garnish with grapes, if desired.