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How to Make Flan
Peruvian Arroz con Pollo
cups dried apricots
cup water (enough to cover the apricots)
cups boiling water
boxes (4 serving size) apricot flavor gelatin
container (8 oz) frozen whipped topping, thawed
Whipped cream, if desired
cup chopped walnuts, if desired
Mint leaves, if desired
In 2-quart saucepan, place apricots, 1 cup water and the sugar. Bring to a boil. Reduce heat; cook 15 minutes or until apricots are soft. Cool 15 minutes.
In blender, place apricots and liquid. Cover; pulse until coarsely chopped.
In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in apricot mixture. Let stand until cool, about 15 minutes.
Carefully fold in the whipped topping. Spoon into 10 individual 10-oz dessert bowls or custard cups. Refrigerate at least 1 hour or until set. Top each serving with whipped cream, walnuts and mint.
Better to use Mediterranean- style dried apricots if available, as they are sweeter. If desired use 2 cups of sweetened whipped cream.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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