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Apricot Mousse

Diet.Chef's picture
Ingredients
  Canned apricot halves in light syrup 17 Ounce (1 Can)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Lemon juice 1 Tablespoon
  Grated lemon rind 1 Teaspoon
  Ice water 1⁄4 Cup (4 tbs)
Directions

1. Drain 1/4 cup of the apricot syrup into small saucepan. Sprinkle gelatin over syrup; let stand for 5 minutes to soften. Place over low heat just until gelatin is dissolved, stirring constantly.
2. In electric blender, puree apricot halves and remaining syrup at high speed until smooth, about 10 seconds.
3. In medium bowl, combine gelatin mixture, pureed apricots and ice water; stir to blend well. Chill mixture until almost set, about 1 hour.
4. Using electric mixer at high speed, beat mixture until frothy. Spoon into 4 individual dessert dishes.

Recipe Summary

Cuisine: 
American

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