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Joanne Murphy

Apricot fool

This delicious dessert recipe comes from Paula Mee's new cookbook Mediterranean Mood Food.

Serving: 4
Time: Less than an hour, plus chilling time
Difficulty: Easy


  • 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


  1. 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.
  2. Add the lemon zest to the yoghurt and mix together.
  3. 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.
  4. 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.


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.