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Apricot Almandine Mousse

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Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling

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