Apricot Mousse
Angie Halten
A sweet golden orange mousse.
Prep Time 15 mins
Total Time 15 mins
- 425 g canned apricots in syrup
- 200 g low-fat apricot yogurt
- 1/2 cup milk
- 1/3 cup hot water
- 2 Tbsp superfine sugar
- 3 tsp gelatin
In a small dish, add the gelatin slowly to the hot water, stirring quickly until it's all dissolved.
In a blender or food processor, blend apricots and their syrup for two minutes. Then add in all the other ingredients and blend briefly.
Taste and add more sugar if desired, then blend for another two or three minutes. Pour into glasses and chill.