apricot fool

I normally only will post what I have tried, but I saw this recipe while looking for a cake to make for Ian's birthday in my "Eating Well Dessert Cookbook" and saw this.

I couldn't resist posting an apricot fool on April fool's. Too bad I didn't see it sooner so I could actually make it today.

If you aren't familiar with a "fool," (when you are talking food, I am all too familiar with it's other definition) it is an English dessert made by mixing whipped cream and pureed fruit. This recipe substitutes yogurt for most of the cream to cut out most of the fat.

If I get around to making this (so many recipes, so little time) I will post a picture.

Apricot Fool

1 1/2 cups nonfat plain yogurt

1/2 pound dried apricots (about 2 cups)

3/4 cup granulated sugar

1/2 cup confectioners' sugar

1/4 cup fresh orange juice plus 1/2 tsp. pure almond extract

(the recipe called for this or Amaretto, I'll be going with juice)

1 tsp. pure vanilla extract

1/3 cup whipping cream

1/4 cup sliced almonds

1. Line a sieve with cheesecloth or a coffee filter and set it over a bowl. Spoon yogurt and let it drain in the refrigerator for 1 hour or until reduced to 1 cup.

2. Meanwhile, in a heavy saucepan, combine apricots, granulated sugar and 2 1/2 cups water. Bring to a boil over medium heat. Cover and reduce heat to low; simmer until apricots are tender, about 10 minutes. With a slotted spoon, remove 12 apricot halves, chop coarsely and set aside. Transfer the remaining apricots and the cooking liquid to a food processor or blender and puree until smooth. Place in a bowl, cover and refrigerate for 20 to 30 minutes, or until cool but not cold.

3. In a bowl, stir together the cooled apricot puree, drained yogurt, chopped apricots, confectioner's sugar, orange juiced plus almond extract, and vanilla. In a separate bowl, whip cream until stiff. Fold into the apricot mixture. Spoon into a serving bowl or individual dishes or parfait glasses. Cover and refrigerate until chilled, at least 1 hour. (The recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days)

4. Preheat oven to 350. Spread almonds in a pie pan and toast for 5 to 10 minutes, or until golden. Let cool. Sprinkle the almonds over the fool and serve.

Serves 6