Apricot Delice Recipe


Preparation Time3 Hr 0 MinCooking Time10 Min
Ready In3 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main IngredientInterest Group


 Apricots in juice28 Ounce (2 Cans, 14 Ounce / 400 Gram)
 Sugar60 Milliliter (4 Tablespoon)
 Lemon juice15 Milliliter (5 Tablespoon)
 Powdered gelatin3 Teaspoon
 Low fat ready to serve custard15 Ounce (425 Gram)
 Greek style yogurt1⁄4 Pint (150 Milliliter)
 Apricot1 , sliced
 Fresh mint sprig1 (For Decoration)

Nutrition Facts

Serving size

Calories 162 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.8%

Saturated Fat 0.59 g2.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 15 mg0.6%

Total Carbohydrates 32 g10.6%

Dietary Fiber 2.3 g9.3%

Sugars 26.5 g

Protein 7 g14.5%

Vitamin A 55.3% Vitamin C 11%

Calcium 3.8% Iron 2.8%

*Based on a 2000 Calorie diet


1. Line the base of a 1.2 litre / 2 pint / 5 cup heart-shaped or round cake tin with non-stick baking paper.
2. Drain the apricots, reserving the juice. Put the apricots in a food processor or blender fitted with a metal blade, together with the sugar and 60 ml / 4 tbsp of the apricot juice. Blend to a smooth puree.
3. Measure 30 ml / 2 tbsp of the apricot juice into a small bowl. Add the lemon juice, then sprinkle over 10 ml / 2 tsp of the gelatine. Leave for about 5 minutes, until spongy.
4. Stir the gelatine into half of the puree and pour into the prepared tin. Chill in the fridge for 1 1/2 hours, or until firm.
5. Sprinkle the remaining 15 ml / 3 tsp of gelatine over 60 ml / 4 tbsp of the apricot juice. Leave for about 5 minutes until spongy. Mix the remaining apricot puree with the custard, yogurt and gelatine. Pour on to the layer of set fruit puree and chill for 3 hours.
6. Dip the cake tin into hot water for a few seconds and unmould the delice on to a serving plate and peel off the lining paper. Decorate with the sliced apricot and mint sprig; for a special occasion, pipe whipped cream round the edge.