Apricot & Almond Ice Cream Domes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Health for Life Diabetes. Times are estimates and do not include chill/freezing time. Ingredients:
200 g dried apricot halves (6 1/2 oz, roughly chopped) |
1 cup apricot nectar (250ml - 8 fl oz) |
2 cups low-fat vanilla ice cream (low gi, softened) |
1/4 cup almonds (flaked 25 grams - 1 oz, toasted) |
Directions:
1. Line 8 x 1/2 cup (125ml - 4 fl oz) capacity friand tins or 8 mini loaf tins with plastic wrap.
2. Put half the apricots into a pan with the apricot nectar, bring to the boil and cook over medium heat for 10 minutes or until most of the liquid has been absorbed.
3. Set aside until completely cool.
4. Spoon 2 tablespoons of apricot mixture into each tin.
5. Fold the remaining apricots, apricot mixture and almonds through the ice cream.
6. Spoon onto the apricot and smooth the surface.
7. Freeze for 8 hours or until firm.
8. Gently lift from the tins and remove the plastic and serve.
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