Apricot Yogurt Parfaits
|Canned apricots||14 Ounce (1 Can Or 398 Milliliter)|
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Lemon juice||2 Tablespoon|
|Apricot brandy||2 Tablespoon|
|Low fat plain yogurt||1 Cup (16 tbs)|
|Sliced apricots/Kiwi / berries||1 Cup (16 tbs)|
Drain apricots, pouring 14 cup/50 ml of the juice into saucepan or microwave-safe dish.
Sprinkle gelatin over juice and let stand for 5 minutes to soften.
Warm over low heat or microwave at medium (50%) power for 30 seconds or until gelatin has dissolved.
In food processor or blender, puree apricots; add lemon juice, brandy, yogurt and gelatin mixture and process for 30 seconds or until combined.
Pour into parfait or stemmed glasses or champagne flutes.
Cover and refrigerate until set, at least 1 hour or overnight.
Just before serving, arrange fruit on top.
Garnish each with small spoonful of yogurt and sprinkling of brown sugar or mint leaf.