Apricot Delice

Serves 8, cals per portion 155

• 2 x 400g/14oz cans apricots in natural juice
• 60ml/4tbsp sugar
• 25ml/5tbsp lemon juice
• 25ml/5tsp powdered gelatine
• 425g/15oz low fat ready-to-serve custard
• 150ml/1/4pt Greek-style yogurt
• 1 apricot, sliced, and fresh mint sprig, to decorate
• Whipped cream, to decorate (optional)

Method

Line the base of a 1.2 litre/2pt heart shaped or round cake tin with non-stick baking paper.  Drain the apricots, reserving the juice.  Put the apricots in a food processor or blender fitted with a metal blade, together with the sugar and 60ml/4tbsp of the apricot juice.  Blend to a smooth puree.  Measure 30ml/2tbsp of the apricot juice into a small bowl.  Add the lemon juice, then sprinkle over 10ml/2tsp of the gelatine.  Leave for about 5mins, until spongy.  Stir the gelatine into half of the puree and pour into the prepared tin.  Chill in the fridge for 1 1/2 hours, or until firm.  Sprinkle the remaining 15ml/3tsp of gelatine over 60ml/4tbsp of the apricot juice.  Leave for about 5mins until spongy.  Mix the remaining apricot puree with the custard, yogurt and gelatine.  Pour on to the layer of set fruit puree and chill for 3 hours.  Dip the cake tin into hot water for a few seconds and unmould the delice on to a serving plate and peel off the lining paper.  Decorate with apricot and mint.