Low Fat Apricot Mousse
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Evaporated skimmed milk||1⁄2 Cup (8 tbs), undiluted (CarnationÂ® Lite)|
|Apricot halves in juice||16 Ounce, drained (2 Cups)|
|Vanilla extract||1⁄2 Teaspoon|
|Granulated sugar||2 Tablespoon|
In medium saucepan, sprinkle gelatin over evaporated skimmed milk; let stand for 5 minutes.
Cook over low heat, stirring occasionally, until gelatin is dissolved.
In blender or food processor, puree enough apricots to measure 1 cup.
Slice any remaining apricots for garnish.
Stir apricot puree and vanilla into milk mixture.
Refrigerate, stirring occasionally, until mixture is thick enough to mound on spoon.
In small bowl, beat egg white until soft peaks form.
Gradually add sugar.
Beat until stiff peaks form and sugar is dissolved.
Fold egg mixture into thickened apricot mixture.
Spoon into four 4-ounce dessert dishes.