Classic Frozen Apricot Mousse

Classic Frozen Apricot Mousse

Ingredients:
1 c. apricot apple butter
1/2 c. whipping cream
2 egg whites
2 tbsp. Fruit Sweet

Directions:
Beat egg whites until stiff but not dry. Fold into the apricot apple
butter. Whip the cream until stiff, adding the Fruit Sweet. Fold the
whipped cream into the apricot mixture. Freeze.
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FRUIT LEATHER
Place a sheet of plastic wrap in the bottom of a cookie sheet. Smooth
a thin layer of fruit butter with the edge of a pancake turner. Place in
the oven to dry at the lowest heat, about 120, for about 2 hours, or
until dry, then remove and cool. Peel off and roll in plastic wrap. For
variety, sprinkle with finely chopped walnuts before drying.
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FRUIT SALAD TOPPING
1 1/2 c. milk (skim or 1%)
1 (3 oz.) sugar free vanilla pudding
Add: 2 tbsp. frozen orange juice concentrate
1 tsp. grated orange peel (opt.)
Can be served as a side dish with mixed fruit (fresh) or mix fruit and
topping in bowl.
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RASPBERRY MOUSSE