Cooking with Rena Lee

Tips: Other fruits that would work well in this recipe instead of the apricots are dried peaches, mangoes, and pears.

Yield:4

INGREDIENTS:

8 oz	no-need-to-soak dried apricots
1 1/4 cups	unsweetened orange juice
2 tbsp	lemon juice
2-3 tsp	clear honey
1 tbsp	powdered gelatin
4 tbsp	boiling water
	orange segments, to decorate
	sprigs of mint, to decorate
	FOR THE CINNAMON CREAM
4 oz	medium fat ricotta cheese
4 oz	low-fat unsweetened yogurt
1 tsp	ground cinnamon
1 tbsp	clear honey

DIRECTIONS:

Place the apricots in a saucepan and pour in the orange juice. Bring to a boil, cover, and simmer for 15-20 minutes, until the apricots are plump and soft. Set aside and cool for 1o minutes.
Transfer the mixture to a blender or food processor and blend until smooth. Stir in the lemon juice and add the honey. Measure the mixture and make 2 1/2 cups with cold water.
Dissolve the gelatin in the boiling water and stir into the apricot mixture.
Pour the mixture into 4 individual molds, each measuring 2/3 cup, or 1 large mold, measuring 2 1/2 cups. Chill until set.
Meanwhile, make the cinnamon cream. Thoroughly mix all the ingredients together and place in a small bowl. Cover and chill.
To turn out the jellies, dip the molds in hot water for a few seconds to loosen, and invert onto serving plates. Decorate and serve with the cinnamon cream dusted with extra cinnamon.