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Ingredientes
- 500 gm tinned apricots
- 200 gm dry apricots
- 1 x orange
- 1/2 c. sugar (caster)
- 1 Tbsp. gelatine pwdr
- 3 Tbsp. cool water
- 3 Tbsp. lowfat milk
- 600 ml cream
Direcciones
- Puree apricots + juice with sugar. Add in the juice and grated zest of the orange. Bring to the boil and simmer over med heat to evaporate some of the juice. Remove pan from heat.
- Soak the gelatine in the cool water, add in the warm lowfat milk, and stir over warm water till gelatine is dissolved. Add in this to the puree. Allow to cold to room temperature.
- Whip the cream, and fold it into the puree with the minced dry apricots. Spoon it into a c. or possibly mould and refrigerateit in the refrigerator for about 3 hrs or possibly till set.
- This may be unmoulded or possibly served directly from the mould. To unmould, dip c. into warm water for 10 seconds and shake out gently.
- Delicious served with fresh or possibly poached fruit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 6 servings | |
| Calories 284 | |
| Calories from Fat 174 | 61% |
| Total Fat 19.78g | 25% |
| Saturated Fat 12.25g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 47mg | 2% |
| Potassium 216mg | 6% |
| Total Carbs 24.2g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 20.05g | 13% |
| Protein 4.43g | 7% |
