Apricot pie for 4th of July!

It’s apricot season in Southern California so an apricot pie seemed in order. I picked the apricots out in Leona Valley, the cherry growing region that’s about an hour and a half northeast of Los Angeles (www.cherriesupic.com). There is one small apricot orchard, Stein's Apricot Ranch, amidst the many cherry picking places there. $2 a pound for apricots you pick yourself. You can get sometimes get apricots cheaper at the farmers’ markets but for a modest price you have the pleasure of a day in the country and a better knowledge of where your food comes from.

The pie was easy. Since I was invited to four parties over 4^th of July weekend I made four of them. This is a no-bake pie; ideal for summer: easy, healthy and delicious!

For four pies:

1 32 oz container lowfat plain yogurt

1 small package cream cheese

3 cups of water, boiled

3 packets unflavored gelatin

3 cups of pitted apricots

½ cup sucanat

½ cup honey or agave syrup

2 tsps vanilla extract

Graham cracker pie crust

Halved apricots for garnish

Mix gelatin, sucanat and honey or agave in a bowl. Add boiling water. Stir and let gelatin dissolve.

Chop apricots finely in food processor. Beat cream cheese, apricots and vanilla in mixer using flat paddle. Add yogurt and gelatin mixture. Mix until smooth. Divide into four pie crusts and refrigerate until firm (3-4 hours). Garnish with apricot halves.

This can be made with agar (seaweed gel) for a vegetarian pie.