Apricot Yogurt Parfaits

14 ounces canned apricots in juice
1 envelope unflavored gelatin
2 Tbs. lemon juice
2 Tbs. apricot brandy
1 cup plain lowfat yogurt
1 cup fresh apricot slices, kiwi or berries, thawed if frozen
1 Tbs. brown sugar, approximately
4 mint leaves

Drain apricots, reserving 1/4 cup juice. Pour juice into a heavy nonstick pan and sprinkle with gelatin. Let soften 5 minutes. Place pan over low heat until gelatin has dissolved. Remove from heat.

Combine canned apricots, gelatin mixture and next 3 ingredients in a blender or food processor and process until smooth. Pour half the mixture into parfait glasses. Add a layer of fruit, then fill with remaining apricot mixture.

Cover, and refrigerate 1 hour or overnight, until set.

Serve garnished with remaining fruit, sprinkled with brown sugar and top off with a mint leaf.