9-inch/23cm Starch-free Pie Shell

1/4 cup Apricot Paste
1 envelope plain gelatin
1/4 cup water
1 cup low-fat cream cheese (Philadelphia Light)
6 teaspoons dietetic maple syrup (Slim-ette)
1/2 cup ground raw almonds (consistency of flour)
1 teaspoon grated lemon rind
1/2 teaspoon almond extract
2 tablespoons brandy

2 egg whites, beaten stiff

1/4 chopped almonds
1/4 cup chopped apricots
1. Prepare pie shell according to recipe instructions. When cool spread the apricot paste at the bottom of it.
2. Sprinkle gelatin over cold water in small saucepan; set aside for 1 minute. Stir over low heat until gelatin is completely dissolved.
3. In large bowl with electric mixer, beat cream cheese, syrup, ground almonds, lemon rind, almond extract and brandy.
4. Add the gelatine mixture and beat until smooth.
5. Beat egg whites until stiff and carefully fold into cream mixture.
6. Pour into pie plate and freeze until firm.
7. Garnish with chopped almonds and apricots.