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    Apricot Bavarian


    Source of Recipe


    Pillsbury

    List of Ingredients




    GELATIN:
    6 ounces apricot jello mix
    2 cups boiling water
    1 cup sour cream
    2 teaspoons grated lemon peel
    16 ounces apricot halves, undrained, coarse chop

    TOPPING:
    1 cup sour cream
    2 tablespoons sugar
    1 teaspoon ginger
    1 teaspoon grated lemon peel
    1 tablespoon lemon juice

    Recipe



    Lightly oil 6 cup mold. In large bowl, dissolve gelatin in boiling water. Add sour cream; blend well. Stir in 2 tsp. lemon peel and apricots, mixing well. Pour into prepared mold. Refrigerate 4 hours or until firm. In small bowl, combine all toppnig ingredients, mixing well. To serve, unmold gelatin onto serving plate. Serve with topping. Serves 8.

 

 

 

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