Apricot Bavarian Cream - cooking recipe

Ingredients

2 envelopes unflavored gelatin
3 c. apricot nectar, divided
1 c. sugar
dash of salt
1/3 c. lemon juice
1 egg white, stiffly beaten
3/4 c. whipped topping, thawed

Preparation

Dissolve gelatin in 1 1/2 cups apricot nectar.
Add sugar and salt; bring to a boil.
Add remaining nectar and lemon juice. Allow mixture to cool down to room temperature, then fold in egg white.
Chill until consistency of unbeaten egg white.
Beat with electric beater on high speed for 6 to 8 minutes or until fluffy. Fold in whipped topping and pour into an 8-cup mold.
Makes 8 servings.