Ingredients for Orange And Apricot Mousse
- Oranges
- Apricots In Juice
- Artificial Sweetener
- Gelatin
- Yogurt
- 2 large egg whites
- Orange Rind
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How to Make Orange And Apricot Mousse
- Finely grate the zest from ½ of a medium orange (about 1 teaspoon zest).
- Cut 2 medium oranges in half and squeeze out the juice (approximately ½ cup).
- Drain 1 cup of apricots (fresh or canned, packed in juice).
- Combine the drained apricots, ½ cup orange juice, and the orange zest in a blender or food processor. Puree until completely smooth. Pour into a large bowl and set aside.
- In a small saucepan, gently heat the remaining 3 tablespoons of orange juice. Do not boil.
- Sprinkle 1 ½ teaspoons unflavored gelatin over the warm orange juice. Let stand until completely dissolved and clear (about 2-3 minutes).
- Stir the dissolved gelatin mixture into the apricot puree. Add 1 cup plain Greek yogurt and mix well until fully combined. Refrigerate for 30 minutes, or until slightly thickened.
- In a clean, dry bowl, whisk 2 large egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the partially set apricot mixture until just combined.
- Divide the mousse evenly into serving glasses or bowls. Refrigerate for at least 2 hours, or until completely set.
- Garnish with twisted orange peel strips and a crisp biscuit, if desired, before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
160g
Fat
4g
Carbs
15g
