This delicious dessert recipe comes from Paula Mee's new cookbook Mediterranean Mood Food.
"Fresh apricots are divine but hard to come by all year round. If they are in season, stone them, simmer them gently in 2 tablespoons of apple juice and use as described here. This small fruit has big benefits. Dried versions still contain the fibre and many protective phytonutrients, such as flavonoids. A meal pattern rich in flavonoids can improve numerous cognitive skills, including memory, learning and decision-making, and can also help to prevent age-related mental decline." – Paula Mee
Yield: Serves 4
- 175g dried apricots
- 200ml apple juice or water
- Finely grated zest of 1 lemon
- 500ml Greek or natural yoghurt
- 4 dessertspoons chopped mixed nuts
- Oat biscuits, to serve
- Put the apricots in a saucepan with the apple juice or water and simmer gently for 10–12 minutes, until the apricots are soft but not overcooked. Roughly mash or blend the apricots to a purée. Set aside to cool.
- Add the lemon zest to the yoghurt and mix together.
- Roughly fold the apricots into the yoghurt mix. Add 3 dessertspoons of the chopped mixed nuts halfway through folding in, then spoon into four dessert glasses and chill for 2 hours.
- Top each glass with the remaining nuts and serve two small oat biscuits alongside.
Recipe extracted from Mediterranean Mood Food by Paula Mee. Images by Joanne Murphy. RRP €19.99.
Click here for more dessert recipes.