Have a Plant: Fruits & Veggies for Better Health
Preparation Time: 15 minutes plus refrigeration time
  • 1 can (14oz.) apricots (juice-pak)
  • 1 envelope unflavored gelatin
  • 2 tablespoon lemon juice
  • 2 tablespoon apricot brandy
  • 1 cup low-fat plain yogurt
  • 1 cup fresh apricot slices, kiwi or berries
  • Garnish: Yogurt, brown sugar or mint leaves
Drain apricots, pouring ¼ cup of the juice into saucepan or microwave-safe dish. Sprinkle gelatin over juice and let stand for 5 minutes to soften. Warm over LOW heat or microwave at MEDIUM (50%) power for 30 seconds or until gelatin has dissolved. In food processor or blender, puree canned apricots; add lemon juice, brandy, yogurt and gelatin mixture and process for 30 seconds or until combined. Pour into parfait or stemmed glasses or champagne flutes. Cover and refrigerate until set, at least 1 hour or overnight. Just before serving, arrange fruit on top. Garnish each with small spoonful of yogurt and sprinkling of brown sugar or mint leaf.
 
Serves:
4
 
½ Cup of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s): [learn more]
 
Nutrition Information per Serving:
Calories: 135
Total Fat: 1.1g
Saturated Fat: 0.6g
% of Calories from Fat: 8%
% of Calories from Saturated Fat: 4%
Protein: 6g
Carbohydrates: 24g
Cholesterol: 3mg
Dietary Fiber: 2g
Sodium: 52mg
 
Each serving provides: An excellent source of vitamin A, vitamin C and calcium and a good source of potassium.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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