Quick Apricot Fool

By Florence Fabricant

Published June 26, 1993

Total Time
20 minutes
Rating
3(5)
Comments
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Featured in: FOOD; The Short Season for Apricots

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Ingredients

Yield:4 servings

  • 20 ripe apricots, pitted and chopped

  • 2 tablespoons apricot nectar or orange juice

  • ¾ cup heavy cream

  • Cinnamon

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

22 grams carbs; 50 milligrams cholesterol; 242 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 1 gram trans fat; 4 grams fiber; 14 milligrams sodium; 4 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the apricots in a food processor and puree.

  2. Step 2

    Strain the puree through a sieve to remove bits of skin. Return the apricots to the food processor with the nectar or juice and cream and process about 30 seconds, until smooth.

  3. Step 3

    Spoon the mixture into four goblets and chill them at least two hours before serving.

  4. Step 4

    Dust each serving lightly with cinnamon.

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3 out of 5
5 user ratings
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