Apricot Mousse

In a medium saucepan, bring the apricots and 1/2 cup of water to a boil over high heat

Simmer for 5 minutes or until the apricots are tender. Reserve

In a small bowl, sprinkle the gelatin over the remaining water and let it hydrate for 5 minutes

Bring the mixture to a boil in a double boiler and stir until dissolved

Process the apricots with the liquid and dissolved gelatin

Transfer the mixture to a bowl and add the sugar and heavy cream

Mix well and reserve

Beat the egg whites until stiff peaks form. Reserve

Place the apricot mixture over a cold water bath in a large bowl, stirring constantly, until it reaches the consistency of raw egg white

Add the beaten egg whites to the apricot mixture and mix delicately

Serve in individual cups, cover with plastic wrap, and refrigerate for 2 hours or until creamy

218 calories per serving