Apricot Yogurt Fool Recipes

APRICOT YOGURT FOOL

Steps:

• Place the apricots, orange juice, sugar and cinnamon sticks in a pan, cover and cook gently for about 15 mins, until the apricots are very soft. Remove the cinnamon sticks and set aside to cool.
• Spoon the yogurt into a bowl and stir in the lemon zest. Fold in most of the cooled apricots, spoon into 4 serving glasses and top with the remaining fruit and any juices.

ITALIAN APRICOT FOOL

Steps:

• Put the apricot halves in a saucepan with the lemon zest and juice and the sugar. Shake the pan to combine, then simmer, uncovered, over a medium heat until the apricots are soft. This should take about 10-15 minutes.
• Tip the contents of the pan into a blender or food processor and whizz to a purée. Decant into a bowl, stir in the liqueur and leave to cool - about 20-30 minutes.
• Soften the mascarpone in its tub by whisking it vigorously with a fork. Whip the cream in a bowl - you want it softly whipped not stiff. Fold in the mascarpone with a large metal spoon, then lightly swirl in the apricot purée to make a pattern.
• Spoon the mixture into six wine glasses. (At this point, they'll keep in the fridge for up to a day.) To serve, crumble over the amaretti, with a few on the side for dunking.

APRICOT FOOL

Steps:

• Place fruit in medium bowl; fold in whipped topping.
• Spoon into 6 serving dishes or parfait glasses.
• Garnish each serving with coconut.
• Serve immediately or refrigerate until serving time.
• TIP: To toast coconut, spread on cookie sheet; bake at 375 degrees for 7 to 10 minutes until light golden brown, stirring occasionally.

QUICK APRICOT FOOL

Steps:

• Place the apricots in a food processor and puree.
• Strain the puree through a sieve to remove bits of skin. Return the apricots to the food processor with the nectar or juice and cream and process about 30 seconds, until smooth.
• Spoon the mixture into four goblets and chill them at least two hours before serving.
• Dust each serving lightly with cinnamon.

APRICOT ORANGE YOGURT MUFFINS

Steps:

• In large mixing bowl whisk together the flour, sugar, baking powder, nutmeg, baking soda and salt.
• In separate bowl whisk together eggs, yogurt and butter and pour over dry ingredients.
• Sprinkle with apricots and orange rind.
• Stir just until dry ingredients are moistened.
• Scoop into greased or paper lined muffin cups, filling to top.
• Bake in centre of 375 oven for about 20 minutes or until golden and tops are firm to the touch.
• Let stand for 5 minutes before serving warm.

APRICOT FOOL

Steps:

• Remove the pits from the apricots and stew them gently with the water and sugar until tender.
• Puree the cooked fruit.
• Cool.
• Stir the liqueur into the cold apricot puree and adjust the sweetness to your liking.
• Layer alternative spoonfuls of apricot mixture and sour cream into six indidual serving glasses.
• Chill before serving.

YOGURT MOUSSE WITH APRICOT SAUCE

Steps:

• Make mousse:
• Drain yogurt in a paper-towel-lined sieve set into a bowl in refrigerator, discarding liquid occasionally, 8 hours, then transfer to a clean bowl. Sprinkle gelatin over 1/4 cup milk in a small bowl and let stand 1 minute to soften.
• Scrape seeds from vanilla bean pod into remaining 3/4 cup milk in a 1-quart heavy saucepan, then add pod, sugar, and zest and bring to a simmer over moderate heat, stirring until sugar is dissolved. Stir in gelatin mixture until dissolved. Pour through a fine-mesh sieve set into a metal bowl, discarding solids, then set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring frequently, until cool, about 10 minutes.
• Add milk mixture gradually to yogurt, whisking. Beat cream with an electric mixer at high speed until it just holds soft peaks, then fold into yogurt mixture gently but thoroughly. Chill mousse, covered, folding twice in first 20 minutes, until set, about 2 hours.
• Make sauce while mousse chills:
• Scrape seeds from vanilla bean pod into a 2-quart heavy saucepan, then add pod, sugar, water, apricots, and 1 teaspoon lemon juice and cook, uncovered, over moderate heat, stirring frequently and skimming off any foam, until fruit is tender, 8 to 12 minutes. Cool to room temperature, about 30 minutes. Add lemon juice to taste and discard pod. Serve sauce topped with mousse.

APRICOT YOGHURT ICE

Steps:

• Place the dried apricots, orange zest and mixed spices in a microwave safe glass jug and pour water over.
• Leave uncovered and cook on HIGH (100%) for 7 minutes.
• 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.
• Place the apricot puree in a freezer proof bowl (or muffin tins), lined with plastic wrap on the inside of each mould.
• Sprinkle a few pieces of walnuts into the plastic lined moulds.
• Pour yoghurt puree into each mould halfway up.
• Sprinkle remaining walnuts evenly amongst the moulds onto the yoghurt puree.
• Pour remaining yoghurt into each mould.
• Seal with another layer of plastic wrap over the top.
• Cover and freeze the apricot yoghurt until required.
• Serve prinkled with extra crushed nuts.
• CONVENTIONAL METHOD -.
• 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.
• 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.
• Continue from step 3 as above.