1. Place the apricots and lemon juice in a food processor; process until just pureed. Add the Low-Fat Blend and process until just combined; do not overmix. Set aside.
2. In a small saucepan, soften the gelatin in 1/4 cup cold water and let it stand for 1 minute. Place the pan over low heat, and stir until the gelatin has completely dissolved. Add the apricot nectar, amaretto, and 1/3 cup sugar, and stir until the sugar has completely dissolved. Transfer to a large bowl and whisk until just warm to the touch.
3. Slowly whisk the pureed mixture into the gelatin; mix well. Place in the freezer for 30 to 40 minutes, until the mixture is quite thick, whisking occasionally to prevent lumps.
4. In another bowl, beat the egg white to soft peaks. Add the remaining 1 tbsp of sugar and beat until stiff. Gently fold the egg white into the apricot mixture and blend well, making sure there are no lumps. Transfer to a serving bowl, cover, and refrigerate for at least 8 hours before serving.
Calories From Fat 4 Protein 1 Carbohydrates 84 Calories 344
Dietary Fiber 2 Calcium 14 Sodium 3 Vitamin A 999
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