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Lunchbox
Apricot Mousse Or Zabadee El Mishmish
Ingredients:
1/2 to 3/4 cup dried apricots
2 Tablespoons good quality honey
1/2 cup cottage cheese (low fat works fine)
1/2 cup nonfat plain yogurt
1/2 packet unflavored gelatin
Note: I usually double the ingredients and I always have shelled pistachio nuts in a bowl on the side.
Method:
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 Tablespoons 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 step can be done in the blender also.
Pour yogurt mixture into a bowl and slowly stir in the gelatin, then fold in the apricot puree.
Refrigerate for 1 hour before serving.
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