Orange And Apricot Mousse

• 2 oranges
• 3 (14 ounce) apricots in juice (drained)
• artificial sweetener (to taste) (optional)
• 2 tablespoons gelatin (powdered)
• 2/3 cup yogurt (natural)
• 2 egg whites
• orange rind (extra to decorate)

1. Finely grate the rind from half of one orange using a fine grater.
2. Cut all the oranges in haf and squeeze out the juice.
3. Put all the oranges in half and squeeze out the juice.
4. Put the drained apricots and all but 3 tablespoons of the orange juice, and the orange rind into a liquidizer or food processor, and puree until smooth and then pour into a large bowl and set aside.
5. Put the 3 tablespoons or orange juice into a small pan and heat gently, but do not boil.
6. Sprinkle the gelatin over the warm orange juice, and allow to stand until dissolved and clear.
7. Stir the gelatin mixture into the apricot puree, along with the natural yogurt, mixing well to blend evenly and put in a refrigerator for about 30 minutes until almost set.
8. Whisk the egg whites until they form soft peaks.
9. Fold the whisked egg whites lightly, but thoroughly, into the partially set apricot mixture.
10. Divide the fruit mousse evenly into serving glasses and chill until completely set.

oranges, gelatin, egg whites, orange rind

Taken from www.food.com/recipe/orange-and-apricot-mousse-448950 (may not work)