California Apricot Chiffon Squares

Yield: 35 servings

Crust:

Graham cracker crumbs

11 oz

Ground cinnamon

1T

Powdered ginger

1t

Butter, melted 

4 oz.

Granulated sugar 

1 oz.

Ground nutmeg

1t

Ground allspice

1t

Combine graham cracker crumbs, sugar and spices. Stir in melted butter.  Press mixture into bottom of hotel pan (12x20x2-inch).

Bake at 350°F for 10 minutes; cool.

Filling:

California Apricot halves drained

1 can (#10)

Vanilla

1T

Plain yogurt

21 qts.

Water

4 oz.

Granulated sugar 

1 oz.

Salt

1/2 t

Plain gelatin

1 oz.

Egg whites

8 oz.

Sweetened whipped cream, for garnish

Purée apricots, sugar, vanilla and salt.  Stir in yogurt; set aside.

Sprinkle gelatin over water; let stand until softened, about 5 minutes.  Over low heat, cook and stir until dissolved.  Blend into purée and chill until slightly thickened, but not set.

Beat egg whites until stiff.  Fold into apricot mixture.  Chill several hours until set.

Cut into squares.

Garnish with whipped cream as desired.