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Apricot  Cream Salad

1 pound. dried apricots, pitted
2 cup water
1 package (6 ounce) orange-flavored gelatin
15 large marshmallows, diced
2 cups dairy sour cream
2 teaspoon lemon juice
Lettuce leaves

Combine apricots and water in saucepan; bring to a boil. Reduce heat and simmer 12 minutes, or until apricots are soft. Drain apricots, reserving cooking liquid. Prepare gelatin according to package directions, substituting reserved apricot cooking liquid for part of the water. Refrigerate until partly thickened. Meanwhile, mash apricots or puree apricots in food processor or blender. Add mashed apricots to partly thickened gelatin. Pour mixture into a lightly oiled 1 1/2 quart mold. Refrigerate until firm. In a bowl, combine marshmallows, sour cream and lemon juice. Refrigerate, covered, overnight. To serve salad, unmold gelatin onto a platter lined with lettuce leaves. Serve marshmallow mixture as a dressing for salad. 6 to 8 servings.

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