Drain 1/2 cup apricot juice from the apricots into a glass measuring cup, and add the gelatine.
Stand the cup in a pan of boiling water, and stir until melted.
Puree apricots and remaining juice in blender, or press through a sieve.
Stir in dissolved gelatine and enough liquid sweetener to suit your taste.
Chill until thickened.
Beat skim milk powder and water together until thick.
Add lemon juice, and beat until stiff.
Fold in apricot mixture, and spoon into comports.