APRICOT DELIGHT
Steps:
- In a microwave-safe bowl, microwave 1 cup apricot nectar on high for 50-60 seconds or until hot. Dissolve gelatin in hot nectar. Set aside to cool.
- In a large bowl, combine remaining apricot nectar and enough water to measure 1-1/4 cups. Whisk in pudding mix and milk powder for 1-2 minutes. Let stand for 2 minutes or until soft-set. Whisk in cooled gelatin. Fold in whipped topping and cake.
- Pour into an 11-in x 7-inch dish. Refrigerate for 2-4 hours. Garnish with apricot slices.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
APRICOT DELIGHTS
Make and share this Apricot Delights recipe from Food.com.
Provided by Divinemom5
Categories Candy
Time 45m
Yield 90 candies
Number Of Ingredients 5
Steps:
- In food processor or blender, process orange juice and apricots until pureed.
- Combine apricot mixture and 2 cups sugar in a medium saucepan.
- Over medium high heat, stirring constantly, bring to boil.
- Keep stirring, reduce heat to medium and boil 12-14 minutes.
- Remove from heat and cool for 20 minutes.
- Drop teaspoonfuls of mixture into a small bowl of sugar.
- Press a pecan half into top of each candy.
- Spoon sugar over candy to coat.
- Sprinkle a sheet of wax paper with sugar.
- Use a fork to carefully transfer candy to paper.
- Store between sheets of waxed papers in airtight container.
Nutrition Facts : Calories 44.1, Fat 1.4, SaturatedFat 0.1, Sodium 0.6, Carbohydrate 8.2, Fiber 0.6, Sugar 7.5, Protein 0.4
LAYERED APRICOT DELIGHT
I love apricots so when I saw this recipe I had to try it. I got this recipe a couple of years ago from a cookbook I checked out from the library. I can't remember which one. This is really good!
Provided by Kaykwilts
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl beat flour and butter until blended.
- Stir in walnuts.
- Spread mixture into bottom of a greased 9 x 13-inch baking dish.
- Bake 25 minutes or until golden brown.
- cool in dish on a wire rack.
- In a medium saucepan, combine granulated sugar, cornstarch and gelatin.
- Reserving juice, drain and slice apricots.
- Add enough water to reserved apricot juice to make 1 3/4 cups.
- Stir juice mixture into sugar mixture.
- Stirring constantly, cook over medium heat until mixture thickens and becomes clear (about 26 minutes).
- Cool to room temperature.
- Stir apricots into gelatin mixture.
- In a medium bowl, beat cream cheese, confectioners sugar, and vanilla until fluffy.
- Fold in whipped cream.
- Spread cream cheese mixture over cooled crust.
- Spoon apricot mixture over cream cheese layer.
- Cover and chill 4 hours or until set.
- To serve, cut into 3-inch squares.
- Store in an airtight container in refrigerator.
Nutrition Facts : Calories 437.3, Fat 25, SaturatedFat 13.9, Cholesterol 68.3, Sodium 133.1, Carbohydrate 49.4, Fiber 1.8, Sugar 33.1, Protein 6.6
APRICOT DELIGHT
"My mother sent me the original recipe for this delightful dessert 45 years ago, and I lightened it up," writes Alice Case of Carrollton, Texas. With bits of angel food cake and a cream cheese-like texture, this refreshing treat tastes so rich that no one will guess it's light.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, microwave 1 cup apricot nectar on high for 50-60 seconds or until hot. Sprinkle gelatin over hot nectar; stir until gelatin is completely dissolved, about 5 minutes. Set aside to cool. , In a large bowl, combine remaining apricot nectar and enough water to measure 1-1/4 cups; whisk in pudding mix and milk powder for 1-2 minutes. Whisk in cooled gelatin; fold in whipped topping and cake. , Pour into an 11x7-in. dish. Refrigerate for 2-4 hours. Garnish with apricot slices.
Nutrition Facts : Calories 178 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 303mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 4g protein.
APRICOT CHEESE DELIGHT (ORANGE SALAD)
I have been eating this since childhood and love it! "Cooking time" includes chilling time and is estimated. I normally make this the day before I need it.
Provided by South Carolina Girl
Categories Fruit
Time 4h25m
Yield 12 , 12 serving(s)
Number Of Ingredients 11
Steps:
- Drain pineapple and save the juice for topping.
- Dissolve Jello in the 2 cups of hot water.
- Fold in apricots (with juice), drained pineapple, and marshmallows. Chill until firm.
- To make the topping, combine sugar and flour in a saucepan.
- Blend in egg and butter.
- Add pineapple juice, and cook over low heat, stirring constantly until thickened.
- Cool thoroughly.
- Fold in whipped cream, and spread topping over congealed salad.
- Sprinkle with grated cheese, and chill.
APRICOT & TURKISH DELIGHT MESS
Try a Middle Eastern twist on the British classic Eton Mess, served with fresh mint tea
Provided by Maria Elia
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Place the mascarpone, yogurt, sugar and orange flower water into a large bowl and whisk until thickened. Fold the remaining ingredients through, then divide the mix between 2 dessert glasses or bowls and decorate with extra mint, if you like.
Nutrition Facts : Calories 481 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.22 milligram of sodium
APRICOT DELIGHT
Make and share this Apricot Delight recipe from Food.com.
Provided by Tona C.
Categories < 30 Mins
Time 20m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 8
Steps:
- Drain fruit and reserve juice.
- Dissolve gelatin in hot water, add 1/2 cup juice, and chill until partially set.
- Fold in fruit. Pour in a 9"x9"x2" pan. Top with marshmallows. Chill until set. Cover with whipped cream. Garnish with nuts.
Nutrition Facts : Calories 222.2, Fat 8.4, SaturatedFat 2.2, Cholesterol 7.6, Sodium 160.6, Carbohydrate 35.3, Fiber 2.9, Sugar 28.9, Protein 4.7
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