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3/4 cup unsweetened canned apri* cots, drained
1 cup pineapple juice, divided
1 envelope unflavored gelatin
1/8 teaspoon salt
Puree apricots with 1/2 cup pineapple juice in blender. Combine gelatin and salt in small saucepan. Add remaining 1/2 cup juice. Place over low heat, stirring constantly, until gelatin is dissolved. Remove from heat. Stir in pureed apricots. Pour into bowl. Chill until slightly thicker than unbeaten egg white. Beat with electric or hand beater until double in volume. Spoon into dessert dishes. Chill until firm.
Variation: Substitute orange juice for part or all of pineapple juice.
Peach Pie
1-1/2 to 2 cups raw cereal mix
3 tablespoons margarine (melted)
1/2 cup sliced peaches
1/2 cup water
1 tablespoon tapioca
6 dates, sliced
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
2 cups sliced peaches
Mix raw cereal and melted margarine. Pat in bottom of 9-inch pie plate. Bake at 350 degrees for about 20 minutes.
Meanwhile, blend 1/2 cup peaches and 1/2 cup water in the blender to form peach puree. Mix peach puree, tapioca and dates in saucepan and let sit for 5 minutes. Bring this mixture to a boil and take off heat. Add vanilla and cinnamon. Place 2 cups sliced peaches over baked shell. Top with tapioca mix and refrigerate. Garnish with plain yogurt or whipped cream without sugar. (Makes 9” pie)
Cheese Fruit Bombe
90.7%