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Ingredients:

1 14 oz. can apricot halves packed in juice
1 envelope unflavored gelatin
2 tablespoons lemon juice
2 tablespoons apricot brandy
1 cup plain lowfat yogurt
1 cup fresh apricots, sliced
plain lowfat yogurt, for garnish
brown sugar, for garnish
fresh mint leaves, for garnish

Directions:

Drain canned apricots, pour 1/4 cup of the juice into saucepan or microwave-safe dish.  Sprinkle gelatin over juice and let stand for 5 minutes to soften. Warm over low heat or  microwave at medium (50% power) for 30 seconds or until gelatin has dissolved. In food  processor or blender, puree canned apricots; add lemon juice brandy, yogurt and gelatin  mixture and process for 30 seconds or until combined. Pour into parfait or stemmed glasses  or champagne flutes. Cover and refrigerate until set, at least 1 hour or overnight. Just  before serving arrange fresh apricots on top. (If apricots are not available substitute  kiwi slices or berries). Garnish each with a small spoonful of yogurt and sprinkling of  brown sugar or mint.

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