Rose Elliot's Apricot & Orange Fool

Vegan

This is a lovely sweet fool; you do need to start it in advance so the apricots have time to soak, but how hard is that? Then it’s just a question of whizz and serve.

NB Alpro ‘cream’ available in large supermarkets free-from section or health stores. Or try Oatly, also delicious.

Adapted from Rose Elliot's classic 'Low GI Cookbook'.

Serves:

4 - 6

Time:

Preparation: 15 minutes plus soaking time

No sesame

Reduced sugar

Ingredients:

250g/9oz organic whole dried apricots, preferably organic
Grated rind of 1 orange and juice of 4 oranges
250g/9oz silken tofu, drained and broken into pieces
120ml/4fl oz Alpro Soya Dairy-free Alternative to Single Cream or Oatly
25g/1oz shelled pistachio nuts, chopped, or flaked almonds
Optional: a drop or two of orange flower water

Method:

1. Soak the apricots in the orange juice for several hours - overnight if possible.

2. Set aside the grated orange rind.

3. Puree the apricots and their liquid thoroughly in a food processor or with a stick blender.

4. Whizz the tofu until it has lost its grainy texture and is completely creamy.

5. Mix the blended tofu, apricots, soya cream, reserved orange rind and whizz again, thoroughly, to make a smooth, thick cream.

6. To serve, spoon into individual glasses and sprinkle with the nuts.