1 can (17 oz.) apricot halves
Water, if necessary
2 pkgs. (3 oz. each) apricot flavored gelatin
1 c. plain yogurt
2 c. Reddi-Whip

Drain apricots, reserving syrup. Add water to syrup, if necessary to measure 1 cup. Set aside. Reserve 6 apricot halves for garnish. Puree remainder in food processor or blender. Set aside.

Dissolve gelatin in 1 1/2 cups boiling water. Add apricot syrup. Chill until consistency of thick egg white, 45 minutes to 1 hour. Stir in pureed apricots and yogurt until well blended. Gently fold in Reddi-Whip. Pour into lightly oiled 6 cup mold. Chill until firm.

Unmold. Garnish with reserved apricot halves. Cut into quarters. Makes 10 to 12 servings.