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| Apricot Fool |
ingredients
- 2 tablespoons cornflour
- 300ml/10fl oz skimmed milk
- 15g/1⁄2oz low-fat spread
- 1⁄4 teaspoon vanilla essence
- 1⁄2 teaspoon granulated sugar
- 400g/14oz canned apricots in juice
Serve 4
- To make the sauce, blend the cornflour with 2 tablespoons of the milk in a saucepan with a wooden spoon. Add the remaining milk, bring to the boil and cook for 2 minutes until thickened.
- Stir in the low-fat spread, vanilla essence and sugar. Leave to cool.
- Keeping half an apricot aside for decoration, purée the rest with the juice in a blender or food processor. Fold into the sauce.
- Spoon into individual glasses, and chill for 1 hour before serving.
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