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Delightful to eat, Apricot Mousse is also wonderfully easy to make and low in fat. You may have to adjust the amount of sugar depending on the brand of yoghurt used -- some are much sweeter than others. The only disadvantage is that you have to wait four hours until it's ready to eat.


425g (13 1/2oz) can apricots in syrup
200g carton of low-fat apricot yoghurt
cup low fat milk
1/3 cup hot water
2 tablespoons castor sugar (superfine sugar)
10g (3 teaspoons) gelatine


Add the gelatine slowly to the hot water, stirring quickly until it's all dissolved.

Blend apricots and their syrup for two minutes. Add all the other ingredients and blend briefly. Taste. If desired, add more castor sugar. Blend for two or three minutes. By then it should be nice and frothy.

Pour into the most attractive glasses you own and chill.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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