Apricot Mousse

INGREDIENTS

By Cape Malay Cooking

2 x 415g cans apricot halves in natural juice
4 tablespoons clear honey
100g low-fat plain cottage cheese
200g Greek-style natural yoghurt
1 sachet (10g) powdered gelatine

METHOD

Drain apricots and reserve 150ml of juice. Puree apricots and honey in a blender or push through a sieve with a spoon. Add reserved juice. Blend or stir, then set aside.

Beat cheese in a bowl until soft. Mix in yoghurt. Set aside.

Sprinkle gelatine over 3 tablespoons of water in a bowl. Allow to go spongy. Put bowl into a pan half-filled with hot water. Let gelatine dissolve. Add to apricot puree and beat in cheese mixture.

Pour mousse into dishes. Place in fridge and chill for 2 hours, until set. To decorate top with mint sprigs or apricot slices. Serve

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