Apricot Mousse With Low Fat Yogurt
|Low fat vanilla yogurt||4 Cup (64 tbs) (DANONE Brand)|
|Canned apricot halves in heavy syrup||34 Ounce, drained (Two 17 Ounces Cans)|
|Orange liqueur||1 1⁄2 Teaspoon, flavored|
|Fresh blueberries||1 Cup (16 tbs)|
Spoon yogurt into large strainer lined with double thickness of cheesecloth or a coffee filter.
Place bowl beneath, but not touching strainer to catch liquid.
Cover; chill 24 hours.
Scrape yogurt into a medium bowl.
Place apricots in a food processor or blender.
Process until smooth.
In a large bowl combine apricot puree, drained yogurt, sugar and liqueur; mix well.
Cover; chill at least 30 minutes.
To serve, spoon blueberries into 6 wine glasses or dessert dishes, reserving a few berries for the top.
Spoon mousse over berries.
Hull strawberries and slice thinly.
Top each serving of mousse with a few slices.
Sprinkle with remaining blueberries and garnish each with a mint leaf.