1 pkg. strawberry Jello
1 c. boiling water
1 c. apricot juice & cold water
1 ripe banana
1/2 - 2/3 c. apricot pulp
1 tsp. lemon juice
1 egg white
1 tbsp. sugar

Dissolve Jello in boiling water. Add juice and cold water. Set aside to chill and thicken. Put banana and apricot through strainer. Add sugar and lemon juice; mix well. When Jello mixture is ready, whip the egg white until stiff. With same beater, whip the Jello mixture until it is full of tiny bubbles. It will become pink and increase in volume. Add fruit pulp and egg white and continue beating until they are well mixed. Chill thoroughly. Makes 10 to 12 servings. Either cooked dried apricots or canned may be used.