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Apricot Almandine Mousse Recipe
|Canned apricot halves||8 (With 1/4 Cup Juice, No Sugar Added)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Boiling water||1⁄4 Cup (4 tbs)|
|Nonfat dry milk||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1781 Calories from Fat 0
% Daily Value*
Total Fat 0.02 g0.02%
Saturated Fat 0.01 g0.05%
Trans Fat 0 g
Cholesterol 36.6 mg
Sodium 840.3 mg35%
Total Carbohydrates 385 g128.2%
Dietary Fiber 13.9 g55.5%
Sugars 295.1 g
Protein 68 g135.8%
Vitamin A 1.4% Vitamin C 182.2%
Calcium 225.8% Iron 154.8%
*Based on a 2000 Calorie diet
Sprinkle gelatin over juice and let stand a few minutes to soften.
Add boiling water and process until gelatin is dissolved.
Add 6 apricot halves, milk, sweetener if desired, lemon juice, and extract.
Process until combined.
Add ice cubes, one at a time, processing after each addition, until smooth.
Pour mousse immediately into 2 large dessert cups, dividing evenly.
Garnish each serving with 1 apricot half, diced or sliced.