6 oz. dried apricots
2 c. boiling water
1/2 c. plus 2 tbsp. sugar, divided
1 env. unflavored gelatin softened in 1/4 c. cold water
1 c. plain low-fat yogurt
1/2 tsp. vanilla extract
5 egg whites
2 tsp. lemon juice

Place apricots and boiling water in bowl and cover, let stand for several hours. When ready to prepare, put in saucepan and simmer until apricots are tender but not mushy, about 20 minutes. Stir in 1/2 cup sugar. Puree hot apricots with juice in blender, add softened gelatin and mix well. Turn mixture into bowl, cover and refrigerate until set.

In small bowl beat yogurt lightly with fork until creamy. Stir yogurt and vanilla into apricots, return to refrigerator and chill. Meanwhile, beat egg whites until foamy, add lemon juice and beat until soft peaks form. Beat in remaining sugar 1 tablespoon at a time. Fold into apricot mixture. Spoon into baked pie shell. Top with whipped cream.