Friday, November 11, 2011

Apricot whip

Dried apricots are potent packages of beta-carotene, antioxidants, iron and flavour. They’re also cute as buttons and very delicious.
75 g (2 ½ oz) dried apricots
125 g (½ cup) apricot yoghurt
170 ml (2/3 cup) light coconut milk
310 ml (1 ½ cups) milk
1 scoop vanilla ice cream
1 tablespoon honey
flaked coconut, toasted, to garnish

Soak the dried apricots in boiling water for 15 minutes, then drain and roughly chop. Blend the apricots, yoghurt, coconut milk, milk, ice cream and honey in a blender until smooth. Serve sprinkled with the flaked coconut. Make 2 medium glasses. 


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