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Apricot Almandine Mousse

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  Canned apricot halves 8 (With 1/4 Cup Juice, No Sugar Added)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Boiling water 1⁄4 Cup (4 tbs)
  Nonfat dry milk 2⁄3 Cup (10.67 tbs)
  Lemon juice 1 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Ice cubes 4

Pour apricot juice into blender container.
Sprinkle gelatin over juice and let stand a few minutes to soften.
Add boiling water and process until gelatin is dissolved.
Add 6 apricot halves, milk, sweetener if desired, lemon juice, and extract.
Process until combined.
Add ice cubes, one at a time, processing after each addition, until smooth.
Pour mousse immediately into 2 large dessert cups, dividing evenly.
Garnish each serving with 1 apricot half, diced or sliced.

Recipe Summary

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1781 Calories from Fat 0

% Daily Value*

Total Fat 0.02 g0.02%

Saturated Fat 0.01 g0.05%

Trans Fat 0 g

Cholesterol 36.6 mg12.2%

Sodium 840.3 mg35%

Total Carbohydrates 385 g128.2%

Dietary Fiber 13.9 g55.5%

Sugars 295.1 g

Protein 68 g135.8%

Vitamin A 1.4% Vitamin C 182.2%

Calcium 225.8% Iron 154.8%

*Based on a 2000 Calorie diet

Apricot Almandine Mousse Recipe