Apricot Mousse

1 cup dried apricots
1 cup soft tofu
2 teaspoons pure vanilla extract
2 tablespoons nonfat dry milk powder
2 egg whites, at room temperature
fresh mint

Soak apricots in hot water 30 minutes; drain, reserving water.

In a blender or a food processor fitted with the metal blade, place tofu, apricots, vanilla and dry milk and process.

Add some of the apricot water, if necessary, to process.

Whip egg whites until stiff but not dry.

Place apricot mixture in a medium size bowl and fold in egg whites. Spoon into dessert glasses, garnish with mint and serve chilled.

4 servings.

Nutritional Information per serving:
Calories: 84, Cholesterol: 0 mg, Carbohydrate: 12 g, Protein: 6 g, Sodium: 42 mg, Fat: 2 g
Diabetic Exchanges: 1 Fruit, 1/2 Meat