Stuffed Apricot Salad For One Recipes

Steps:

• Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate., When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves.

Steps:

• Heat oven to 375 degrees. Place apricot halves in baking dish, cut-side up. Place cookies on a clean surface. Using a rolling pin, crush the cookies into fine crumbs, and transfer to a small bowl. Add butter, brandy, and egg yolk, and, using a wooden spoon, mix to combine.
• Place about 1 tablespoon of the cookie mixture into the cavity of each apricot half. Bake until the apricots are tender, 25 to 35 minutes, depending on the ripeness and size of apricots. Serve with a dollop of whipped cream on the side.

Steps:

• Place goat cheese, minced basil, chives and milk in a mini food processor; process until smooth. Arrange apricot slices on a serving platter. Drop goat cheese mixture by teaspoonfuls over top. Sprinkle with salt and pepper; drizzle with balsamic glaze. Garnish with additional basil leaves. Serve immediately.

Steps:

• Boil 2 cups water, and add jello till dissolved. Add 1 cup cold apricot juice. Chop the canned apricots fine and add with the remaining juice from the canned fruit to the jello. Add the crushed pineapple. Pour into 9 x 11 cake pan or your favorite jello mold. Chill till set.
• Prepare topping to spread on jello when set. Mix together in a saucepan:1 cup apricot juice, 1/2 cup sugar, 1 egg beaten slightly, and 2 tablespoons cornstarch. Cook over med. - low heat till thickened. Add prepared pkg. of Dream Whip. Spread over chilled jello.

Steps:

• Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes. , In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate until slightly thickened, 30-40 minutes., Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter.

Steps:

• In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high until slightly thickened, 4-6 minutes, stirring every 2 minutes. Stir in the vanilla. Refrigerate. , In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving.