Yield: 2 Servings
|50 grams||Dried apricots preferably unsulphured|
|175 grams||Greek yogurt|
|1 \N||Egg white; stiffly beaten|
|\N \N||Grated chocolate (to decorate)|
This recipe is a long-established favourite and can be made at any time of the year. If you make it with unsulphured dried apricots the result will be noticeably more delicious.
Soak the apricots in water for just 1 hour, then chop them roughly.
They will be slightly crunchy. Fold them into the yogurt and mix well. Fold the stiffly beaten egg white into the mixture and spoon into two dishes. Sprinkle with grated chocolate. Serve as soon as possible.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias