Peaches And Cream Mousse

1. 1

   Place peaches in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.

2. 2

   Sprinkle gelatin over apricot nectar in a small saucepan; let stand 1 minute. Stir in pureed peaches and sugar. Cook over medium heat, stirring until gelatin dissolves. Remove from heat; stir in schnapps and almond extract. Chill 1 hour or until consistency of unbeaten egg white.

3. 3

   Gently fold in whipped topping. Spoon mixture evenly into 2 (8-ounce) parfait glasses. Cover and chill until set. Garnish with mint leaves, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.