Apricot Cloud Salad Recipes

Steps:

• In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.
• In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.
• Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.

Steps:

• In a large bowl, combine the chicken, marmalade and soy sauce. Refrigerate for 20-30 minutes. , Meanwhile, toss apricots and orange zest. Place spinach on a serving platter or four salad plates; top with apricots. In a skillet, saute red pepper and chicken mixture in oil until chicken is no longer pink. Remove from heat; stir in salad dressing. Spoon over spinach and apricots; sprinkle with almonds.

Steps:

• Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate., When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves.

Steps:

• Drain apricots, reserving 1-1/2 cups liquid.
• Puree apricots in a blender.
• Dissolve Jell-O and sugar in boiling water.
• Stir in reserved apricot syrup.
• Chill until cooled.
• Blend in apricots and chill until slightly thickened.
• Fold in whipped cream.
• Put in pan and chill.

Steps:

• Boil 2 cups water, and add jello till dissolved. Add 1 cup cold apricot juice. Chop the canned apricots fine and add with the remaining juice from the canned fruit to the jello. Add the crushed pineapple. Pour into 9 x 11 cake pan or your favorite jello mold. Chill till set.
• Prepare topping to spread on jello when set. Mix together in a saucepan:1 cup apricot juice, 1/2 cup sugar, 1 egg beaten slightly, and 2 tablespoons cornstarch. Cook over med. - low heat till thickened. Add prepared pkg. of Dream Whip. Spread over chilled jello.

Steps:

• Bring a large pot of water to the boil. Make a crisscross with the point of a knife in the bottom of the fruits. Plunge them into the boiling water for 1 minute. Remove and plunge into a bowl of ice-cold water. Peel, pit, and slice into a low-sided serving dish or onto a platter.
• Put the sugar and honey in a saucepan with 1/2-cup/125 ml water. Boil 5 minutes. Remove from the heat and add a few drops of orange flower water. Pour over the fruit, then scatter over the nuts, and serve with creme fraiche on the side, if you like.

Steps:

• In a medium skillet over medium heat, melt the butter and cook until the foam subsides. Place the apricots cut side down in the skillet and cook, stirring occasionally, until apricots are slightly tender and warmed through, 5 to 6 minutes. Meanwhile, in a small bowl, whisk together balsamic vinegar and the honey. When apricots are ready, and add honey-balsamic mixture to the skillet. Increase the heat to medium-high and cook, stirring frequently, until the apricots have cooked through and the glaze is bubbling, uniformly coating the apricots. To serve, place a scoop of ricotta on each serving plate, top with 2 apricot halves and drizzle with the honey-balsamic glaze from the skillet.

Steps:

• Dissolve jello in boiling water.
• Add ice cubes and pie filling. Stirring until well mixed.
• Chill in fridge until starts to thicken.
• Remove from fridge and add miracle whip, cheese and cool whip. stir until well blended.
• Chill until firm.

Steps:

• Drain pineapple and oranges, reserving 1 cup pineapple syrup. Soften cream cheese; whip until fluffy.
• Dissolve gelatin in 3 cups boiling water; stir in reserved pineapple syrup and cream cheese.
• Chill until partially thickened; fold in fruits and whipped cream.
• Pour into pan or mold; sprinkle with nuts. Chill until firm.

Steps:

• In a large saucepan, mix the pineapple and cherry jello.
• Bring to a boil.
• Add 1/2 cup cold water.
• Chill mixture until soft set.
• Fold in cottage cheese, cool whip and pecans.
• Chill until congealed firm.
• Enjoy.

Steps:

• Place the couscous in a large salad bowl.
• In a medium saucepan bring 1 1/2 cups water to a boil and stir in the cinnamon, cumin, 1/2 teaspoon salt and pepper.
• Pour mixture over the couscous. Cover and let stand for 5 minutes or until couscous is soft. Uncover and fluff with fork. Stir in parsley, mint and 2 tablespoons oil. Set aside.
• Cut chicken into bite-size pieces and place in a seperate bowl. Add the apricots, shallot and pistachios. Toss.
• Drizzle with the vinegar and remainining oil. Season with salt and pepper, if desired. Toss.
• Add chicken mixture to couscous in salad bowl and toss.
• Garnish with parsley sprigs if desired.

Steps:

• In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high until slightly thickened, 4-6 minutes, stirring every 2 minutes. Stir in the vanilla. Refrigerate. , In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving.

Steps:

• In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.

Steps:

• In a bowl, dissolve gelatin in water.
• Add the drained pineapple and set mixture aside.
• In a mixing bowl, beat cream cheese and pineapple juice until smooth.
• Stir into gelatin mixture; chill until partially set, stirring occasionally.
• Stir in apricots and walnuts.
• Fold in whipped topping.
• Pour into a 13x9x2 dish (or other appropriate serving container).
• Chill until firm.