6 oz. dried apricots
2 c. boiling water
1/2 c. plus 2 tbsp. suga, divided
1 env. unflavored gelatin softened in 1/4 c. cold water
1 c. plain lowfat yogurt
1/2 tsp. vanilla extract
5 egg whites
2 tsp. lemon juice
Additional apricots, softened & sliced kiwi

Place apricots and boiling water in non-metallic saucepan and cover; let stand several hours.

To prepare, simmer on stove until apricots are tender, 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 refrigreate until set.

In small bowl beat yogurt lightly with fork until creamy. Stir yogurt and vanilla into apricots, return to refrigerator and chill.

Beat egg whites until foamy, add lemon juice and beat until soft peaks form. Beat in remaining sugar. Fold into apricot mixture. Spoon into serving bowl. Garnsih with softened apricots and kiwi slices. Serves 6-8.