Dried Apricot Mousse Recipes

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DRIED APRICOT MOUSSE



Dried Apricot Mousse image

Provided by Moira Hodgson

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 7

1/2 pound dried apricots
1 cup dry white wine
2 apples, peeled, cored and sliced
Juice 1/2 lemon
1/2 to 2/3 cup sugar (or to taste)
3 large egg whites
2 tablespoons toasted almonds

Steps:

  • Simmer the apricots in the wine with the apples, lemon juice and sugar, covered, for 15 to 20 minutes or until soft. Cool and puree in a food processor.
  • Meanwhile, beat the egg whites until they are in stiff peaks. Using a whisk, fold them into the apricot puree.
  • Spoon the mousse into eight wine glasses or individual bowls. Chill for one to two hours. Just before serving, sprinkle with almonds.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 2 grams, Carbohydrate 81 grams, Fat 2 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 70 grams

APRICOT MOUSSE



Apricot Mousse image

Make and share this Apricot Mousse recipe from Food.com.

Provided by Bekah

Categories     Gelatin

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

1/2 cup dried apricot
2 tablespoons honey
1/2 cup cottage cheese (non or low fat works fine)
1/2 cup nonfat plain yogurt
1/2 packet unflavored gelatin

Steps:

  • Put apricots in bowl and cover with boiling water.
  • Set aside for 1 hour to soften.
  • Place drained apricots in blender, add honey and blend until smooth.
  • In a small saucepan, dissolve gelatin in 2 tbls of water.
  • Place on low heat and stir until all gelatin is dissolved.
  • Combine cottage cheese and yogurt in a seperate bowl and whip until smooth.
  • (this can be done in the blender too.) Pour yogurt mixture into a bowl and slowly stir in the gelatin, the fold in the apricot puree.
  • Refrigerate for 1 hour before serving.
  • ENJOY!

Nutrition Facts : Calories 236.4, Fat 2.6, SaturatedFat 1.6, Cholesterol 9.1, Sodium 267.3, Carbohydrate 43.8, Fiber 2.4, Sugar 39.5, Protein 12.7

APRICOT MOUSSE



Apricot Mousse image

Provided by Colette Rossant

Categories     dessert

Time 45m

Yield Eight to 10 servings

Number Of Ingredients 5

1 cup dried apricots
1 soft bean-curd cake (see note)
1 1/2 tablespoons brandy or apricot liqueur
3 egg whites
24 melon balls (cantaloupe or honeydew Fresh mint for garnish)

Steps:

  • Soak the apricots in one cup of hot water for half an hour and drain. Drain the bean curd.
  • Place the bean curd, apricots and brandy in a food processor. Process until all the ingredients are pureed. Pour the mixture into a bowl and set aside.
  • In another bowl, beat the egg whites until they are stiff but not dry. Fold the egg whites into the bean-curd batter.
  • Spoon the batter into eight wine glasses or glass bowls.
  • Garnish with three melon balls and two fresh mint leaves. Refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 8 grams

APRICOT MOUSSE



Apricot Mousse image

Provided by Marian Burros

Categories     dessert

Time 3h30m

Yield 6 - 8 servings

Number Of Ingredients 13

1 envelope unflavored gelatin
2 cups dried apricots
4 tablespoons sugar
1/2 cup freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
2 teaspoons finely grated orange zest
1/2 cup fromage blanc
2 tablespoons Grand Marnier
Pinch of salt
3 egg whites
1/2 cup heavy cream
2 tablespoons heavy cream, whipped (optional)
1/3 cup plain nonfat yogurt (optional)

Steps:

  • In a small bowl, combine gelatin with 1/4 cup water. Set aside to soften. In a small saucepan, combine apricots with 1 tablespoon sugar and 2 cups water. Place over medium-low heat, and simmer until tender, about 15 minutes. Drain well.
  • In a food processor, combine apricots and lemon juice. Process until pureed. Add lemon zest and orange zest, and pulse to mix.
  • Transfer apricot mixture to a small saucepan, and add gelatin mixture. Place over low heat and stir just until warmed, about 2 minutes. Remove from heat and whisk in fromage blanc, Grand Marnier and salt. Set aside.
  • Using an electric mixer, beat egg whites until foamy. Gradually add 3 remaining tablespoons sugar, and continue beating until stiff but not dry. Fold into apricot puree. Beat 1/2 cup heavy cream into soft peaks, and fold into puree.
  • Spoon into parfait glasses or wineglasses. Cover each glass with wax paper. Refrigerate until firm, a few hours or overnight.
  • To serve, remove wax paper. If desired, fold 2 tablespoons whipped cream into yogurt and garnish each glass with a spoonful on top.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 72 milligrams, Sugar 25 grams

FROZEN APRICOT MOUSSE



Frozen Apricot Mousse image

Provided by Barbara Kafka

Categories     dessert, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 8

3 ounces dried apricots
3/4 cup water
1 tablespoon sugar
1 2-inch piece vanilla bean, split lengthwise
3 tablespoons fresh lemon juice
1/2 cup heavy cream
1 tablespoon amaretto liqueur (optional)
1/4 cup amaretti cookies, coarsely ground

Steps:

  • Combine apricots, water, sugar, vanilla bean and lemon juice in a 1 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
  • Remove from oven and uncover. Remove the vanilla bean.Transfer mixture to a blender. Cover the blender lid with a kitchen towel and hold down firmly. Blend until smooth. Scrape mixture into a medium bowl. Cool. Refrigerate until cold.
  • Whip cream until soft peaks form. Add amaretto (optional). Whip until cream holds firmer but not stiff peaks. Stir a third of the cream into the apricot puree. Fold in the remaining cream. Divide mixture between two 1-cup souffle dishes. Cover with plastic wrap. Freeze at least 4 hours or overnight. Let stand at room temperature for 20 minutes before serving. Sprinkle the top of each mousse with ground cookies.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 8 grams, Carbohydrate 42 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 60 milligrams, Sugar 33 grams

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