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- Apricot and Yogurt Cups
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PrintAPRICOT AND YOGURT CUPS
Serves :
12
Preparation Time :
Preparation Method :
- Cut the apricots into small pieces and the almonds into very thin slivers, stir into the yogurt.
- Spoon the yogurt into a mixing bowl, add the almond extract with honey and stir well.
- Line a 12-cup muffin pan with small paper cake cases.
- Spoon the mixture into the paper cases and freeze for about an hour or until just frozen. Serve at once.
INGREDIENTS
- 75 grams whole blanched almonds
- 75 grams plumped dried apricots
- 500 grams plain yogurt
- Few drops of almond extract
- 1 tablespoon honey, warmed
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