• 1 Lbs. canned apricots in juice
• 1 envelope unflavored gelatin
• 2 Tbs. lemon juice
• 2 Tbs. apricot brandy
• 1 cup plain lowfat yogurt
• 1 cup fresh apricot slices, kiwi or berries, thawed if frozen
• 1 Tbs. brown sugar, approximately
• 4 mint leaf

Drain apricots, reserving 1/4 cup juice. Pour juice into a heavy nonstick pan and sprinkle with gelatin. Let soften 5 minutes. Place pan over low heat until gelatin has dissolved. Remove from heat. Combine canned apricots, gelatin mixture and next 3 ingredients in a blender or food processor and process until smooth. Pour half the mixture into parfait glasses. Add a layer of fruit, then fill with remaining apricot mixture. Cover, and refrigerate 1 hour or overnight, until set. Serve garnished with remaining fruit, sprinkled with brown sugar and top off with a mint leaf.