Instructions: Lightly oil 1 quart mold. Chop apricots; arrange evenly in bottom of prepared mold. In small saucepan, combine reserved liquid and water; bring to boil. Add gelatin and lemon juice; stir until gelatin is completely dissolved. Stir in cloves. Blend yogurt and cinnamon; stir into gelatin mixture. Refrigerate mixture until syrupy. Pour mixture over apricots in mold. Refrigerate 3-4 hours until firm. Turn out onto serving platter.

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