Orange and Apricot Mousse
Recipe: #16064
November 21, 2014
Categories: Desserts, Eggs, Orange, Gluten-Free, Low Fat No Eggs, Sugar-Free, Vegetarian, Sugar Substitute, Canned Fruit, Gelatin/Jello, Yogurt, more
"A delicious looking dessert from Sugar Free Cooking. VARIATIONS - Use strawberries or peaches in place of the apricots. SERVING IDEA - Serve decorated with twisted strips of orange peel and a crisp biscuit if liked. Please allow for chill and setting times which would be about 4 hours at a guess."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (404.4 g)
- Calories 242.4
- Total Fat - 1.1 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 8.3 mg
- Total Carbohydrate - 58.8 g
- Dietary Fiber - 8.4 g
- Sugars - 36.2 g
- Protein - 5.3 g
- Calcium - 43.1 mg
- Iron - 1.5 mg
- Vitamin C - 76 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Finely grate the rind from half of one orange using a fine grater.
Step 2
Cut all the oranges in half and squeeze out the juice.
Step 3
Put all the oranges in half and squeeze out the juice.
Step 4
Put the drained apricots and all but 3 tablespoons of the orange juice, and the orange rind into a liquidizer/blender or food processor, and puree until smooth and then pour into a large bowl and set aside.
Step 5
Put the 3 tablespoons or orange juice into a small pan and heat gently, but do not boil.
Step 6
Sprinkle the gelatin over the warm orange juice, and allow to stand until dissolved and clear.
Step 7
Stir the gelatin mixture into the apricot puree, along with the natural yogurt, mixing well to blend evenly and put in a refrigerator for about 30 minutes until almost set.
Step 8
Whisk the egg whites until they form soft peaks.
Step 9
Fold the whisked egg whites lightly, but thoroughly, into the partially set apricot mixture.
Step 10
Divide the fruit mousse evenly into serving glasses and chill until completely set.
Tips
No special items needed.
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