Delicious Desserts

Winning Combo Sweet Desserts

Apricot Mousse

Enjoy this delicious mousse all year round by using nutrient packed dried apricots. It's easy and quick to make!

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Apricot Mousse

healthy check tick
Health Check
Dried apricots are a good source of dietary fibre and iron
Reduced-fat yoghurt keeps the fat content low

preparation & cooking time
Preparation Time
15 minutes
Cooking Time
20 minutes plus chilling

preparation & cooking time
Recipe Serves 6
250g dried apricots
1½ cups water, divided
½ cup sugar
Finely grated rind and juice of 1 orange
3 teaspoons gelatine
8 teaspoons brandy or Cointream, optional
1 200g carton vanilla reduced-fat yoghurt
1 egg white
½ cup passionfruit reduced-fat yoghurt and fresh mint leaves for decoration

preparation & cooking time
Preparation & Cooking
Place apricots in a medium pan with 1 cup water and sugar. Add orange rind and juice. Cover and bing to the boil over a medium heat, reduce heat to low and stew until apricots are tender, about 15 minutes. Set aside until lukewarm.
In a small heatproof bowl, place gelatine and remaining ½ cup water, stir until smooth. Stand bowl of gelatine in a pan of simmering water half way up side of bowl, until gelatine is dissolved.
In a food processor or blender, mix apricot mixture to a puree. Pour into a mixing bowl and add gelatine, also at lukewarm temperature, mixing quickly.
Add brandy, if used, and vanilla yoghurt and fold in gently, using a plastic spatula. Whisk egg whites, with an electric mixer, until stiff, and fold into apricot mixture.
Pour mixture into 6 individual dessert dishes and place in refridgerator until set. Top each mousse with a tablespoon of passionfruit yoghurt and decorate with mint leaves before serving.

preparation & cooking time
Per Serving
Cals 175/kj 731
Carbohydrates 33 g
Fibre 4 g
Protein 7 g
Sodium 74 mg
Fat 1 g
Cholesterol 1 mg

Cook's Tips preparation & cooking time
Cook's Tips
apricot mousse cook's tips

Combine dissolved gelatine with apricot puree, pouring in and stirring simultaneously, when both mixtures are at lukewarm temperature, to avoid lumps.

apricot mousse cook's tips

Lightly stir whisked egg whites into mousse mixture with a baloon whisk. This will give a fluffy, airy texture to the moussse as its sets.

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