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Apricot Cream

Makes 4


  • 250g Australian low fat fruit yogurt
  • 100g Australian light sour cream
  • 1 tablespoon gelatine dissolved in 1/2 cup boiling water
  • 2 cups canned apricots, drained
  • extra apricot halves, for garnish
  • ice-cream wafers, for garnish
Download Recipe (PDF)


  1. 1. Combine yogurt and sour cream in blender and blend until smooth.
  2. 2. Add dissolved gelatine and apricots to cheese mixture and blend for a further 15 seconds.
  3. 3. Pour into 4 serving dishes or martini glasses and refrigerate until set. Serve with apricot halves and ice-cream wafers to decorate.

Nutritional Information

Nutrients per serve:
Carbohydrates (g) 12
Sodium (mg) 0
Calcium (mg) 0
Iron (mg) 0


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