Creamy Apricot Mousse
1 (17 oz.) can apricot halves
2 (3 oz.) pkgs. apricot flavored gelatin
1-1/2 cups boiling water, to dissolve gelatin in
1 cup plain yogurt
2 cups Cool Whip, plus extra for garnishing
Drain apricots, but reserving the syrup.
Add water to the syrup (if necessary), to measure 1 cup, then set aside.
Reserve 6 apricot halves for garnishing, then pureé the remainder in a blender or food processor; set aside.
Dissolve gelatin in 1-1/2 cups of boiling water, then add the apricot syrup. Chill until it has the consistency of a thick egg white (45 minutes to 1 hour).
Stir in the pureéd apricots and yogurt until well blended.
Gently fold in the Cool Whip, then pour into a lightly oiled 6 cup gelatin mold. Chill in the refrigerator until firm.
Unmold onto a plate or platter. Garnish with extra Cool Whip (or Reddi Wip), and the reserved apricot halves.
Yields: 10 servings.