2/3 c. sieved dietetic apricot pulp & juice (1 - 8 oz. can is just a little more than this amount)
3/4 tbsp. unflavored gelatin
2 tbsp. granulated sugar substitute
1 tbsp. lemon juice
1/3 c. evaporated skim milk
4 drops almond extract

Drain canned apricots and sieve. Measure juice and combination should measure 3/4 cup. Reserve 4 teaspoons of juice and in it dissolve 3/4 tablespoon unflavored gelatin. Soften over hot water. Mix together rest of juice, pulp, lemon juice, 1 tablespoon sugar substitute, dissolved gelatin and almond extract. Refrigerate while preparing milk.

Place skim milk in bowl and place it in the refrigerator along with the beaters until very cold. Whip at high speed until stiff. Add remaining tablespoon of sugar substitute and continue whipping. Blend together whipped milk and gelatin mixture. Pour into oiled 5 ounce custard cups or molds and freeze. Can be made a day or two ahead. Preparation time is 10 to 15 minutes.