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Apricot Yogurt Souffle

Serves 6


  • 1 x 825g can apricot halves in nectar, drained and nectar reserved
  • 1 tablespoon gelatine
  • 1 x 500g carton Australian apricot yogurt
  • 3 egg whites
  • 1/4 cup chopped mixed nuts
Download Recipe (PDF)


  1. Cut a band of foil long enough to wrap around the outside of 6 individual half cup souffle dishes. Fold in half then wrap around dish so that it overlaps the top edge by 5cm. Secure with adhesive tape. Heat apricot nectar in a small saucepan, sprinkle over gelatine and stir until dissolved. Allow to cool slightly. Reserve 6 apricot halves for garnish and place the remainder in a blender with dissolved gelatine and yogurt and puree until smooth. Beat the egg whites to soft peak stage and gently fold through yogurt mixture. Pour into prepared souffle dishes and refrigerate until set. To serve, remove foil and press chopped nuts around the edge. Garnish with reserved apricot halves.


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