Apricot Mousse


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This fluffy dessert is the perfect way to end a lighter meal.

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  • 1 C. dried apricots
  • 2/3 C. water
  • 3 egg whites, room temperature
  • 3 Tbs. granulated sugar
  • 3/4 tsp. almond extract

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Place apricots and water into small bowl; cover and refrigerate for 6 to 12 hours. About 2 hours before serving, place in blender and puree`. Transfer to bowl. Beat egg whites until soft peaks form. Beat in sugar one Tbs. at a time; add almond extract. Beat until soft peaks form. Beat about ΒΌ of egg whites into apricot puree`. Using a rubber spatula, fold in remaining egg whites. Spoon into dessert dishes, cover and refrigerate for several hours or freeze for one hour.

Yield: 4 to 6 servings.

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