Creamy Apricot Mousse

Itʼs like an apricot cloud! And itʼs perfect for a lactose intolerant lifestyle with a ton of calcium benefits for you!

Serves: 4Hands-on: 20 minutesTotal: 1 day 20 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 2 cups plain yogurt (made without gelatin)
  • 1 can (16 oz.) apricot halves, packed in juice
  • 1 envelope unflavored gelatin
  • ¼ cup shredded coconut
  • ¼ tsp. almond extract
  • ½ tsp. vanilla extract

Directions

  • Line a strainer with a coffee filter, using it as a sieve. (If you don't have a paper coffee filter, you can line a colander with paper towels). Spoon yogurt into coffee filter. Place strainer over a bowl so yogurt can drain. Make sure there is at least an inch between the bottom of the strainer and the bottom of the bowl.
  • Cover with plastic wrap. Refrigerate for 24 hours. Discard liquid. Carefully remove homemade yogurt cheese from paper. Please note that the longer the yogurt drains, the thicker it becomes.
  • Drain apricots. Reserve juice in a clear measuring cup. Set aside apricots. If apricot juice does not measure up to 1 cup, add enough water to equal 1 cup.
  • Pour apricot juice into a heavy 1-quart saucepan. Sprinkle gelatin over top. Let sit and soften for 5 minutes.
  • Over medium heat, stir constantly to dissolve gelatin. Do not allow mixture to boil. Remove from heat. Cool for 5 minutes.
  • Purée apricots, coconut, almond extract, vanilla extract, and gelatin in blender until smooth.
  • Place yogurt cheese in a large bowl. Gradually whisk in the apricot purée. Pour into four individual dessert dishes. Refrigerate until firm, at least 60 minutes, before serving.

Recipe Information

Serves: 4

Ingredients

  • 2 cups plain yogurt (made without gelatin)
  • 1 can (16 oz.) apricot halves, packed in juice
  • 1 envelope unflavored gelatin
  • ¼ cup shredded coconut
  • ¼ tsp. almond extract
  • ½ tsp. vanilla extract

Directions

  • Line a strainer with a coffee filter, using it as a sieve. (If you don't have a paper coffee filter, you can line a colander with paper towels). Spoon yogurt into coffee filter. Place strainer over a bowl so yogurt can drain. Make sure there is at least an inch between the bottom of the strainer and the bottom of the bowl.
  • Cover with plastic wrap. Refrigerate for 24 hours. Discard liquid. Carefully remove homemade yogurt cheese from paper. Please note that the longer the yogurt drains, the thicker it becomes.
  • Drain apricots. Reserve juice in a clear measuring cup. Set aside apricots. If apricot juice does not measure up to 1 cup, add enough water to equal 1 cup.
  • Pour apricot juice into a heavy 1-quart saucepan. Sprinkle gelatin over top. Let sit and soften for 5 minutes.
  • Over medium heat, stir constantly to dissolve gelatin. Do not allow mixture to boil. Remove from heat. Cool for 5 minutes.
  • Purée apricots, coconut, almond extract, vanilla extract, and gelatin in blender until smooth.
  • Place yogurt cheese in a large bowl. Gradually whisk in the apricot purée. Pour into four individual dessert dishes. Refrigerate until firm, at least 60 minutes, before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat3.5g
Saturated Fat2.5g
Cholesterol5mg
Sodium110mg
Total Carbohydrate30g
Dietary Fiber2g
Sugars27g
Protein9g