Ingredients for Apricot Mousse
- Dried Apricot
- 2 tablespoons honey
- 8 oz low-fat cottage cheese
- Nonfat Plain Yogurt
- Unflavored Gelatin
How to Make Apricot Mousse
- Place apricots in a heatproof bowl and pour 1/2 cup boiling water over them. Let stand for 1 hour, or until softened.
- Drain the apricots, reserving the soaking liquid. Place the drained apricots in a blender.
- Add honey to the blender and blend until completely smooth. Set aside.
- In a small saucepan, sprinkle gelatin over 2 tablespoons cold water. Let it bloom for 5 minutes.
- Place the saucepan over low heat and stir constantly until the gelatin is completely dissolved. Remove from heat.
- In a separate bowl, combine cottage cheese and Greek yogurt. Beat with an electric mixer until smooth and creamy.
- Gradually pour the dissolved gelatin into the yogurt mixture, stirring constantly to prevent lumps.
- Gently fold in the apricot puree until evenly distributed.
- Pour the mousse into individual serving dishes or a large bowl.
- Refrigerate for at least 1 hour, or until set.
- Garnish with fresh apricot halves (optional) and enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
157g
Fat
7g
Carbs
14g
