ORANGE AND APRICOT MOUSSE
A delicious looking dessert from Sugar Free Cooking. VARIATIONS - Use strawberries or peaches in place of the apricots. SERVING IDEA - Serve decorated with twisted strips of orange peel and a crisp biscuit if liked. The cooking time is the chill time estimated.
Provided by ImPat
Categories Gelatin
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Finely grate the rind from half of one orange using a fine grater.
- Cut all the oranges in haf and squeeze out the juice.
- Put all the oranges in half and squeeze out the juice.
- Put the drained apricots and all but 3 tablespoons of the orange juice, and the orange rind into a liquidizer or food processor, and puree until smooth and then pour into a large bowl and set aside.
- Put the 3 tablespoons or orange juice into a small pan and heat gently, but do not boil.
- Sprinkle the gelatin over the warm orange juice, and allow to stand until dissolved and clear.
- Stir the gelatin mixture into the apricot puree, along with the natural yogurt, mixing well to blend evenly and put in a refrigerator for about 30 minutes until almost set.
- Whisk the egg whites until they form soft peaks.
- Fold the whisked egg whites lightly, but thoroughly, into the partially set apricot mixture.
- Divide the fruit mousse evenly into serving glasses and chill until completely set.
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