Layered mousse with apricot and yoghurt


  • 2 packs of PAPADOPOULOS PETIT-BEURRE biscuits 225g
  • 500g apricot preserve
  • 250g low fat yoghurt
  • 150g (8 tablespoons) brown sugar
  • 15g gelatine powder
  • 40ml (2 tablespoons or 1 shot) brandy
  • 250ml (1 cup) low fat dairy cream
  • Fresh mint leaves
  • 750ml (3 cups) fresh milk


Beat the apricots with a food processor until they become smooth like a pulp. Add the sugar. Melt the gelatine in a bowl with a little hot water and stir until it is dissolved. Blend the apricots with the gelatine, pour the brandy and finally add the yoghurt, whisking until homogenized. Dip the biscuits one by one in cold milk without leaving them to soak and arrange them on the surface of a Pyrex container. Spread half the mousse and continue with the next layer. Cover the top layer with mousse. Garnish with whipped cream rosettes. Serve with fresh mint leaves. The nutritionist’s opinion: A light recipe which combines the dietary value of cereals contained in the biscuits, calcium contained in milk and yoghurt, and apricots, rich in vitamin Α.