Apricot Mousse
- 400 g of apricots in syrup
- 200 g small tub of low fat apricot yoghurt.
- ½ fat no fat milk (Skim)
- 2 level tablespoons gelatin dissolved in
1/4 cup of hot water - 3 tablespoons castor sugar: a little more
if desired
Blend apricots and yoghurt in a food processor
Add other ingredients and blend again till frothy
Pour into serving glasses and chill
Apricot Mousse
Medical Comment on this Recipe:
- An excellent snack food: low sugar but also has a good protein content courtesy of the milk and yoghurt.