Orange-scented apricot yogurt ice

Orange-scented apricot yoghurt ice

Category: Dessert | Serves: 6

Prep time: 20 minutes, plus freezing and chilling time | Cooking time: N/A


411g (14½oz) can apricot halves in fruit juice

55g (2oz) caster sugar

1 tsp finely grated orange zest (approx. zest of ½ large orange)

Juice of 1 orange

280g (10oz) peach and apricot yoghurt (3.8% fat)

115g (4oz) low-fat natural Greek-style yoghurt (3% fat)

Thinly pared orange zest or toasted flaked almonds, to decorate (optional - omit almonds for nut-free version)

  1. Put apricots and their juice into a blender or food processor; blend until smooth. Add sugar, grated orange zest and orange juice; blend to mix.
  2. Tip apricot purée into a bowl. Stir in fruit and Greek-style yoghurts until combined. Pour mixture into a shallow, freezer-proof container; cover and freeze for 3–4 hours or until beginning to freeze around edges. Meanwhile, put a clean, empty bowl into fridge to chill.
  3. Transfer semi-frozen apricot mixture to pre-chilled bowl. Beat with a fork until smooth to break down ice crystals. Return mixture to container, cover and freeze for several hours or overnight until frozen throughout.
  4. Transfer yoghurt ice to fridge about 30 minutes or so before serving to soften slightly (this makes it easier to serve). Serve in scoops or spoonfuls, decorated with a sprinkling of toasted flaked almonds or pared orange zest, if you like.

Cook's tips

  • Serve with extra fresh fruit, such as orange segments or raspberries.
  • Use peach yoghurt if peach and apricot yoghurt is not available.

Nutritional information

Orange-scented apricot yogurt ice - nutritional info