Apricot Pudding

INGREDIENTS:

• 1 can (16 ounces) apricot halves, drained
• 1 envelope unflavored gelatin, about 1 tablespoon
• 3 tablespoons cold water
• 2 tablespoons lemon juice
• 1/3 cup sugar
• 1 1/2 cups heavy or whipping cream, whipped

Method:-

Place apricots in blender container; puree. In a small bowl, soften gelatin in the cold water. In a medium saucepan, combine apricot puree, gelatin, lemon juice, and sugar.

Heat over low heat until gelatin and sugar are dissolved. Refrigerate for about 30 minutes. Fold in whipped cream; pour mixture into a 4-cup mold. Refrigerate apricot recipe until firm. Apricot recipe serves 6.