Frozen Apricot Mousse

Ingredients

• 3 ounces dried apricots
• ¾ cup water
• 1 tablespoon sugar
• 1 2-inch piece vanilla bean, split lengthwise
• 3 tablespoons fresh lemon juice
• ½ cup heavy cream
• 1 tablespoon amaretto liqueur (optional)
• ¼ cup amaretti cookies, coarsely ground

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    375 calories; 23 grams fat; 13 grams saturated fat; 6 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 3 grams dietary fiber; 33 grams sugars; 3 grams protein; 81 milligrams cholesterol; 59 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Combine apricots, water, sugar, vanilla bean and lemon juice in a 1 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
2. Remove from oven and uncover. Remove the vanilla bean.Transfer mixture to a blender. Cover the blender lid with a kitchen towel and hold down firmly. Blend until smooth. Scrape mixture into a medium bowl. Cool. Refrigerate until cold.
3. Whip cream until soft peaks form. Add amaretto (optional). Whip until cream holds firmer but not stiff peaks. Stir a third of the cream into the apricot puree. Fold in the remaining cream. Divide mixture between two 1-cup souffle dishes. Cover with plastic wrap. Freeze at least 4 hours or overnight. Let stand at room temperature for 20 minutes before serving. Sprinkle the top of each mousse with ground cookies.