|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether to bring to the next pot luck or barbecue, or you are simply craving a sweet and fruity dessert, this apricot recipe is an easy and delicious recipe that is sure to satisfy. Canned apricots are pureed and then combined with gelatin, lemon juice, and sugar. The semi-set gelatin mixture is mixed with freshly whipped cream, creating a light and airy texture. If it is a hit at dessert, try it next time with peaches or pears.
- 1 can (16 ounces) apricot halves, drained
- 1 envelope unflavored gelatin (about 1 tablespoon)
- 3 tablespoons cold water
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup sugar
- 1 1/2 cups heavy or whipping cream, whipped to stiff peaks
Place the apricots in a blender and puree.
In a small bowl, soften the gelatin in the cold water.
In a medium saucepan, combine apricot puree, gelatin mixture, lemon juice, and sugar. Heat over low heat until gelatin and sugar are dissolved.
Refrigerate mixture for about 30 minutes.
Fold in the whipped cream. Pour the mixture into a 4-cup mold or bowl and refrigerate until firm.
How to Make Whipped Cream
It sure is convenient to have a tub of whipped cream in the fridge, or a can of the sprayable whipped cream, but there is nothing like the taste of homemade whipped cream. And it really isn't difficult to make; all you need is heavy cream and a whisk or electric beaters (and sugar if you are making it sweet).
There are a few tips to keep in mind, however, to assure success when whipping cream. First, you want to make sure the cream, bowl, and beaters are nice and cold—this will speed up the whipping process. Also, to avoid splatters, start whipping slowly, increasing the speed as the cream thickens. You want the final result to be stiff, but not too stiff or else it can be grainy. A good trick to test the structure of the cream is to dip in a beater and then pull up; if the peak of cream can stand up on its own it is ready.
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Whether using fresh, canned, or frozen fruit, this dessert recipe is a nice and light way to end a meal. A similar recipe to try is a passion fruit mousse that combines passion fruit with gelatin and a little rum, along with a sweetened meringue and whipped cream to create a tropical treat that melts in your mouth. The macadamia nuts and coconut sprinkled on top add an elegant finishing touch.
For a fruit and whipped cream recipe without the gelatin, try a quick and easy strawberry rhubarb fool. Rhubarb cooked along with orange juice and sugar is layered with fresh strawberries and whipped cream. Or make a mango mousse, a beautiful yellow-orange dessert that is simple to prepare. Just blend mango along with orange and lemon juices and sugar and then fold in freshly whipped cream.