|Apricots in juice||28 Ounce (2 Cans, 14 Ounce / 400 Gram)|
|Sugar||60 Milliliter (4 Tablespoon)|
|Lemon juice||15 Milliliter (5 Tablespoon)|
|Powdered gelatin||3 Teaspoon|
|Low fat ready to serve custard||15 Ounce (425 Gram)|
|Greek style yogurt||1⁄4 Pint (150 Milliliter)|
|Apricot||1 , sliced|
|Fresh mint sprig||1 (For Decoration)|
1. Line the base of a 1.2 litre / 2 pint / 5 cup heart-shaped or round cake tin with non-stick baking paper.
2. Drain the apricots, reserving the juice. Put the apricots in a food processor or blender fitted with a metal blade, together with the sugar and 60 ml / 4 tbsp of the apricot juice. Blend to a smooth puree.
3. Measure 30 ml / 2 tbsp of the apricot juice into a small bowl. Add the lemon juice, then sprinkle over 10 ml / 2 tsp of the gelatine. Leave for about 5 minutes, until spongy.
4. Stir the gelatine into half of the puree and pour into the prepared tin. Chill in the fridge for 1 1/2 hours, or until firm.
5. Sprinkle the remaining 15 ml / 3 tsp of gelatine over 60 ml / 4 tbsp of the apricot juice. Leave for about 5 minutes until spongy. Mix the remaining apricot puree with the custard, yogurt and gelatine. Pour on to the layer of set fruit puree and chill for 3 hours.
6. Dip the cake tin into hot water for a few seconds and unmould the delice on to a serving plate and peel off the lining paper. Decorate with the sliced apricot and mint sprig; for a special occasion, pipe whipped cream round the edge.