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
- 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
- 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.