Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

Roast apricot fool

A simple dessert with bold flavour & colour.

A ‘fool’ is one of the easiest and most awesomely named desserts around. The original is simply sweetened stewed or pureed fresh fruit, folded into whipped cream with a sprinkling of crushed biscuits on top. We felt the creamy classic was calling out for a gut loving make-over, so we ditched the sugar and replaced regular whipping cream with cultured cream and came up with an irresistible tangy probiotic packed dessert that all yogurt lovers must try.

Once you own a yogurt maker, the creamy component of a fool is not limited to cream. Try any of these homemade cultured foods:

Greek yogurt
Dripped yogurt cheese
Crème Fraiche
Quark
Coconut yogurt

Apricot fool

Choose the ripest apricots with lots of flavour.  You can roast the fruit well ahead as it is best if the puree is very cold when folded into the cream (or yogurt). That way the fool will hold its soft shape perfectly without collapsing. You can either fold the apricot puree in completely or leave pretty folds and swirls.

We serve ours with toasted flaked almonds, but you can serve yours with crushed biscuits such as shortbread or biscotti.

Apricot fool

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apricot fool

 

 

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