Apricots, day and night

Apricot smoothies and parfaits can be had for breakfast, an afternoon mini-meal or dessert at the end of a long and tiring the day.

Apricot smoothies and parfaits can be had for breakfast, an afternoon mini-meal or dessert at the end of a long and tiring the day.

Apricot smoothie

What you need

3 apricots, pitted

3/4 cup plain yoghurt

1/4 cup orange juice

1 teaspoon honey

1/8 teaspoon almond extract

1 or 2 ice cubes

1. Place all of the ingredients in a blender and blend at high speed until smooth. Serve right away.

Nutritional information per serving: 230 calories; 1 gram fat; 0 grams saturated fat; 4 milligrams cholesterol; 44 grams carbohydrates; 3 grams dietary fibre; 144 milligrams sodium; 13 grams protein

Apricot yoghurt parfaits

What you need

1 cup apricot puree

1/8 to 1/4 teaspoon almond extract

2 cups hung yoghurt

1 tablespoon finely chopped almonds

1. Make the apricot purée as directed (see recipe). If desired, add to it 1/8 to 1/4 teaspoon almond extract.

2. Spoon 1/4 cup thickened yoghurt into the bottom of each of four tumblers or parfait glasses. Top with 2 tablespoons of the apricot purée. Make another 1/4 cup layer of yoghurt on top of the apricot purée, and finish with another 2-tablespoon layer of apricot purée. Cover tightly and chill for at least one hour. Just before serving, sprinkle finely chopped almonds over the top.

Yield: Serves four.

Advance preparation: The assembled parfaits will hold in the fridge for a day.

Nutritional information per serving: 165 calories; 3 grams fat; 2 grams saturated fat; 8 milligrams cholesterol; 24 grams carbohydrates; 3 grams fibre; 39 milligrams sodium; 12 grams protein

Apricot puree

What you need

1 kg fresh, ripe apricots

3 tablespoons sugar or honey

1. Bring a large pot of water to a boil and drop in the apricots. Boil for 20 seconds. Transfer to the ice water and allow to cool. Drain, slip off the skins, cut in half and remove the stones.

2. Place the apricots and sugar/ honey in a large saucepan and simmer over medium heat. Simmer 10 to 15 minutes, stirring often, until the apricots break down into a thick purée. Remove from heat, and allow to cool. Scrape the purée into a jar or a container. Cover and refrigerate.

Yield: 2 cups.

Advance preparation: This will keep for two weeks in the refrigerator.

Nutritional information per ¼ cup: 82 calories; 1 gram fat; 0 grams saturated fat; 0 milligrams cholesterol; 19 grams carbohydrates; 3 grams dietary fibre; 1 milligrams sodium; 2 grams protein

The New York Times