Apricot Yogurt Ice Recipe

Ingredients

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200 grams dried apricots (cut with scissors into small pieces)
Orange rind (two 4cm strips)
1 teaspoon mixed spice
1 cup water

1 tablespoon honey
200 grams low-fat yogurt (natural)
1 tablespoon walnuts (crushed)
Extra walnuts (crushed to serve)

Nutritional

Serving Size: 1 (171.6 g)
Calories 106.5
Total Fat - 3.2 g
Saturated Fat - 1.1 g
Cholesterol - 7.7 mg
Sodium - 25.3 mg
Total Carbohydrate - 18.2 g
Dietary Fiber - 1.3 g
Sugars - 15 g
Protein - 2.5 g
Calcium - 67.7 mg
Iron - 0.4 mg
Vitamin C - 9.9 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Place the dried apricots, orange zest and mixed spices in a microwave safe glass jug and pour water over.

Step 2

Leave uncovered and cook on HIGH (100%) for 7 minutes.

Step 3

Allow to cool, add the honey to the yoghurt and then add to the apricot mix and then using a food processor, blender or stick blender puree till smooth.

Step 4

Place the apricot puree in a freezer proof bowl (or muffin tins), lined with plastic wrap on the inside of each mould.

Step 5

Sprinkle a few pieces of walnuts into the plastic lined moulds.

Step 6

Pour yoghurt puree into each mould halfway up.

Step 7

Sprinkle remaining walnuts evenly amongst the moulds onto the yoghurt puree.

Step 8

Pour remaining yoghurt into each mould.

Step 9

Seal with another layer of plastic wrap over the top.

Step 10

Cover and freeze the apricot yoghurt until required.

Step 11

Serve sprinkled with extra crushed nuts.

Step 12

CONVENTIONAL METHOD -.

Step 13

If you don't have a microwave - Place dried apricots, orange zest and mixed spices in a saucepan and cover with boiling water, leaving them to soak overnight.

Step 14

Next day check that there is enough water in the pan (add more if necessary to cover the fruit), cover with lid and cook on stove top on medium heat until apricots are soft.