A fluffy mouse base with a layer of fruit jelly on top makes this dessert doubly delicious.
500 g (14 oz cans) apricot in natural juice
4 Tbsp sugar
5 Tbsp lemon juice
5 Tbsp powdered gelatine
390g ( 15 oz) low fat ready-made pudding
2/3 cup plain yogurt
1 apricot, sliced
fresh mint sprig, to decorate
almonds, to decorate (optional)
whipped cream, to decorate (optional)
1. Line the base with parchment paper of a 9-in ( 23 cm ) cake pan.
2. Drain the apricots, reserving the juice. Put the apricots in a food processor or blender, together with the sugar and 4 tbsp of the apricot juice. Blend to a smooth puree.
3. Measure 2 tablespoon of the apricot juice into a small bowl. Add the lemon juice, then sprinkle on 2 tsp of the gelatine. Let stand for about 3 minutes, until spongy.
4. Stir the gelatine into half of the puree and pour into the prepared pan. Chill in the fridge for 1 1/2 hours, or until firm.
5. Sprinkle the remaining 3 teaspoon gelatine over 4 tablespoon of the apricot juice. Let stand for about 3 minutes, until spongy. Mix the remaining apricot puree with the pudding, yogurt and gelatine. Pour onto the the cake pan and chill for 3 hours or overnight.
6. Dip the cake tin into hot water for few seconds and unmold the cake onto serving plate, and peel of the lining paper. Decorate with the sliced apricot and mint sprig. Pipe whipped cream around the edge, if desired.
Very little is needed to make a happy life; it is all within yourself, in your way of thinking. Marcus Aurelius