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    You are in: Home / Recipes / Apricot Bavarian Recipe
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    Apricot Bavarian

    Average Rating:

    1 Total Reviews

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    • on April 07, 2007

      Shamelessly sitting here eating the last bit that did not fit into the mold and decided I would post a preliminary review. While this recipe certainly uses a lot of pans and gadgets the plan of attack is well laid out for execution. More importantly the taste is soooo good. Light and refreshing with strong fruity flavors. Have to admit at the point I was mixing yogurt with lemon and orange juice, I was a little concerned about curdling but it didn't. Rather the mix was creamy and even more appealing after folding in the egg whites. My Bavarian used non-fat yogurt as I keeps quarts of that in the house. I also used Splenda to replace 1/3 of the sugar called for in the initial mix. Instead of pouring this into a large mold, I purchased a silicone muffin tin in the shape of daisies so the presentation will be individual servings. Made a lovely strawberry-raspberry coulis to go with it and will serve raspberry non-fat yogurt on the side. With my changes, this becomes an impressive 4 WW points for a delightful dessert for our family's Easter dinner. Thanks mikekey.

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    Nutritional Facts for Apricot Bavarian

    Serving Size: 1 (213 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 224.7
     
    Calories from Fat 14
    36%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.9 g
    4%
    Cholesterol 5.5 mg
    1%
    Sodium 88.9 mg
    3%
    Total Carbohydrate 46.3 g
    15%
    Dietary Fiber 1.9 g
    7%
    Sugars 44.0 g
    176%
    Protein 8.3 g
    16%

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