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Apricot Cheesecake(No Bake)

 

173

Yield

servings

Prep

20

min

Cook

2

hrs

Ready

2

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

17 ounces apricot halves, canned
drain reserve juice
1 envelope gelatin, unflavored
cup sugar
16 ounces cream cheese
1 teaspoon vanilla extract
1 Pie chocolate crumb pie crust (9 to 10 inches)
*

Directions

In blender or food processor, purée 10 apricot halves with reserved syrup; heat to boiling.

Meanwhile, in large bowl, mix unflavored gelatine with sugar; add hot liquid and stir until gelatine is completely dissolved, about 5 minutes.

With electric mixer, beat in cream cheese and vanilla until smooth; let stand 10 minutes.

Pour into prepared crust; chill until firm.

Garnish with remaining apricot halves, sliced and, if desired, whipping cream.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 55566% of calories from fat
 % Daily Value *
Total Fat 41g 62%
Saturated Fat 25g 127%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 351mg 15%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 10%
Sugars g
Protein 22g
Vitamin A 86% Vitamin C 5%
Calcium 10% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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