Apricot Mousse

1 Reviews
100% would make this recipe again

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Preparation : 15 min Standing : 2 h
70 calories/serving


6 apricots, ripe 240 g
1/3 cup icing/confectioners' sugar 50 g
1 1/2 tbsp lemonjuice, freshly squeezed 1/2 lemon
180 g quark/curd cheese, or cream cheese
12 leaves fresh mint [optional] 0.4 g

Before you start

A blender will be very useful for this recipe.


  1. Pit the apricots, cut them into chunks then transfer them to a blender. Add the sugar and the lemon juice, then process one minute. Add the cheese then continue to process until a smooth consistency is obtained.
  2. Portion out the mixture into small glasses or cups and chill them for at least 2 hours or overnight.
  3. Garnish with some apricot slices and mint leaves (optional) then serve.

Nutrition Facts Table

per 1 serving (80 g)


% Daily Value




2 g

4 %

Saturated 0.2 g
+ Trans 0 g

1 %


10 mg


10 mg

0 %


14 g

5 %


1 g

3 %


12 g

Net Carbs

13 g


3 g

Vitamin A

10 %

Vitamin C

9 %


4 %


1 %


This recipe is :
Source of  :
Vitamin A
Low  :
Cholesterol, Saturated Fat, Sodium
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Other Foods ½

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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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