Honeyed Apricot Whips

honeyed apricot whips

Honeyed Apricot Whips

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Servings: 4
Calories: 151


  • 4 oz dried apricots
  • 1/2 pint hot water
  • 2 tablespoons clear honey
  • 10 oz natural yoghurt
  • 2 egg whites
  • boudoir biscuits or chocolate fingers to serve


  • Put the apricots in a small bowl with the hot water and leave to soak for at least 4 hours or, if possible, overnight.
  • Turn the apricots and water into a heavy-based saucepan. Add the honey, cover and simmer very gently for about 20 minutes, until the apricots are tender. Remove from the heat and leave to cool completely.
  • Puree the apricots with the cooking syrup and yoghurt in a blender. Alternatively, press the apricots through a nylon sieve, then stir in the cooking syrup and fold in the yoghurt.
  • Whisk the egg whites until they stand in soft peaks. Using a metal spoon, lightly stir 1 tablespoon of the whisked egg whites into the apricot puree mixture, then fold in the remainder.
  • Spoon the whip into stemmed glasses. Serve at once, or refrigerate until serving time. Serve with the biscuits.
Calories: 151 kcal
Carbohydrates: 30 g
Protein: 5 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 9 mg
Sodium: 64 mg
Potassium: 469 mg
Fiber: 2 g
Sugar: 27 g
Vitamin A: 1092 IU
Vitamin C: 1 mg
Calcium: 105 mg
Iron: 1 mg
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