Apricot Ice Creamice cream 8 ounces Dried apricots 1/4 pint (5 fl oz) water 1/2 pint (10 fl oz) natural Unsweetened; low fat yogurt 1/4 pint (5 fl oz) fromage frais; if Available 2 tablespoons Lemon juice 4 ounces Icing sugar If not; use more yogurt Put apricots and water in a saucepan, bring to the boil and simmer for 20 minutes. Allow to cool, then puree the result in a blender or food processor, add the rest of the ingredients and mix thoroughly. Freeze, stirring regularly. An ice-cream maker would be even better, but I don't have one. Recipe by: Annabel Smith. Converted to MM by Donna Webster donna@webster.demon.co.uk |
