Ingredients
- 200 grams dried apricots (halves, 6 1/2 oz, roughly chopped)
- 1 cup apricot nectar (250ml - 8 fl oz)
- 2 cups low-fat vanilla ice cream (low GI, softened)
- 1/4 cup almonds (flaked 25 grams - 1 oz, toasted)
How to Make
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Step 1: Line 8 x 1/2 cup (125ml - 4 fl oz) capacity friand tins or 8 mini loaf tins with plastic wrap.
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Step 2: Put half the apricots into a pan with the apricot nectar, bring to the boil and cook over medium heat for 10 minutes or until most of the liquid has been absorbed.
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Step 3: Set aside until completely cool.
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Step 4: Spoon 2 tablespoons of apricot mixture into each tin.
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Step 5: Fold the remaining apricots, apricot mixture and almonds through the ice cream.
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Step 6: Spoon onto the apricot and smooth the surface.
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Step 7: Freeze for 8 hours or until firm.
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Step 8: Gently lift from the tins and remove the plastic and serve.
We hope you enjoy this recipe!
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