Creamy Apricot Gelatin Salad
This creamy salad makes a perfect side to a cold soup, or serve it alongside waffles for a great brunch.
INGREDIENTS | SERVES 8
- 2 cups apricot nectar, divided
- 1 egg, beaten
- ⅔ cup sugar, divided
- 3 tablespoons flour
- 2 0.25-ounce packages unflavored gelatin
- 2 15-ounce cans apricot halves
- 2 cups orange juice, divided
- 1 cup frozen low-fat whipped topping, thawed
In small saucepan, combine 1 cup apricot nectar with egg, ⅓ cup sugar, and flour; beat well with wire whisk. Cook over low heat, stirring constantly, until mixture boils and thickens. Remove from heat and chill until cold.
In large bowl, combine gelatin and ⅓ cup sugar; set aside. Drain apricot halves, discarding juice. Chop apricots into small pieces; set aside. Pour 1 cup orange juice over gelatin mixture; stir to combine.
Combine 1 cup orange juice and 1 cup apricot nectar in microwave-safe glass measuring cup. Microwave on full power until boiling, about 5 minutes. Immediately pour into gelatin mixture; stir until sugar and gelatin are completely dissolved. Add chopped apricots, then chill in refrigerator for 1½ hours, or until syrupy.
When apricot mixture is syrupy, beat the chilled flour mixture until smooth. Fold into the apricot mixture along with whipped topping. Pour into 1½-quart casserole dish, cover, and chill until set, about 4–5 hours. Cut into squares to serve.
Calories: 192.86
Fat: 2.13 grams
Fat as % of calories: 9.9%
Carbohydrates: 41.31 grams
Fiber: 1.55 grams
Sodium: 31.24 mg
Vitamin A : 50% DV
Vitamin C: 90% DV
Calcium: 29.24 mg
