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Apricot fool
serves 4
ingredients
2 tablespoons cornflour
300ml/10fl oz skimmed milk
15g/1⁄2oz low-fat spread
1⁄4 teaspoon vanilla essence
1⁄2 teaspoon granulated sugar
400g/14oz canned apricots
in juice
• To make the sauce, blend the
cornflour with 2 tablespoons of the
milk in a saucepan with a wooden
spoon. Add the remaining milk,
bring to the boil and cook for
2 minutes until thickened.
• Stir in the low-fat spread, vanilla
essence and sugar. Leave to cool.
• Keeping half an apricot aside for
decoration, purée the rest with the
juice in a blender or food
processor. Fold into the sauce.
• Spoon into individual glasses, and
chill for 1 hour before serving.
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