Frozen Apricot Yoghurt with Ginger Nut Biscuits
- Prep Time: 30
- Cook Time: 240
- Total Time: 4 hours 30 minutes
- Yield: 6
- Category: Cold; Desserts; Dish Type; Fruit; Main Ingredient; Meals and Courses
Description
Real Frozen Apricot Yoghurt with Ginger Nut Biscuits is so easy to make just remember to allow time for the 4 hours of freezing. Completely worth the wait!
Ingredients
10 medium-sized apricots
1 C (250 ml) water
1 C (250 ml) sugar
½ tsp (2.5 ml) almond essence
2 Tbsp (30 ml) apricot jam
2 C (500 ml) Bulgarian yoghurt
a few ginger nut biscuits, crumbled
Instructions
Halve and de-pip the apricots. Place the apricots, water and sugar into a saucepan and bring to the boil. Cook for 5 minutes.
Add the almond essence and jam and stir through. Remove from the heat and leave to cool completely, then blitz in a food processor.
Spoon a small amount of this sauce into each of 6 serving cups. Stir the yoghurt into the rest of the apricot sauce and set aside. Refrigerate the cups with the apricot sauce for 30 minutes, then gently pour the apricot yoghurt into each cup and freeze for a minimum of 4 hours. Serve sprinkled with amaretti crumbs. Or ginger biscuits.
