Apricot Dessert Cake Recipe

Name: Apricot Dessert Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds apricot halves; syrup; 2 packages unflavored gelatin; 3/4 cup Dixie Crystals Dark Brown Sugar; 1 cup syrup drained from canned apricots; 16 ounces cottage cheese; 16 ounces plain yogurt; 1 teaspoon vanilla; 3 tablespoons lemon juice; 1 cup gingersnap crumbs about 18 gingersnaps; 2 tablespoons butter melted; 4 tablespoons raspberry jam strained; 2 tablespoons fresh blueberries

Servings: persons

2 pounds apricot halves
syrup
2 packages unflavored gelatin
3/4 cup Dixie Crystals Dark Brown Sugar
1 cup syrup drained from canned apricots
16 ounces cottage cheese
16 ounces plain yogurt
1 teaspoon vanilla
3 tablespoons lemon juice
1 cup gingersnap crumbs about 18 gingersnaps
2 tablespoons butter melted
4 tablespoons raspberry jam strained
2 tablespoons fresh blueberries

1
["Drain apricots. Reserve syrup. In double boiler, mix gelatin with sugar. Add 1 cup reserved syrup. Cook over simmering water until gelatin dissolves; remove from heat. In food processor, process cottage cheese until smooth.", "Add yogurt, vanilla and lemon juice. Blend until smooth. Turn into bowl. Add gelatin mixture, stir until just blended. Chill.", "Select half of apricots for topping, cut remaining apricots in half and add to filling. Meanwhile, in 8"" or 9"" springform pan, combine crumbs and butter. Press into bottom of pan. Bake in preheated 375 degree oven for 8 minutes. When fruit filling begins to mound, turn into prepared pan. Refrigerate until set, about 3 hours. Before serving, place remaining apricot halves on top, drizzle with strained jam. Top with blueberries."]

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds apricot halves, syrup, 2 packages unflavored gelatin, 3/4 cup Dixie Crystals Dark Brown Sugar, and more.

Yes, Apricot Dessert Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Dessert Cake

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