| | Apricot Mousse 12 medium apricots, pared and pitted
1 fluid ounce (2 tablespoons) apricot- flavored brandy *
1 cup thawed frozen light whipped topping (8 calories per tablespoon)
1 teaspoon granulated sugar
4 whole strawberries |
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In food processor or blender, puree apricots until very smooth; transfer to medium metal mixing bowl. Add brandy, whipped topping and sugar to apricots; freeze, covered, 30 minutes, just until firm. Just before serving, with wire whisk, beat apricot mixture until smooth. Divide mixture evenly among 4 dessert dishes; top each portion with a strawberry. Makes 4 servings |
