Apricot Almandine Mousse
|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|
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.