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 6–8 minutes, stirring constantly, until mixture boils and thickens. Remove from heat and chill until cold.
In large bowl, combine gelatin and ⅓ cup sugar and set aside.
Drain apricot halves, discarding juice. Chop apricots into small pieces and 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.