The Recipe

How about this for a refreshingly fruity way to end a meal? So much lighter and healthier than your average pud – especially as it’s made using our 0% Fat Natural Yogurt.

  • 410g canned apricots in natural juice, drained
  • 150g Yeo Valley 0% Fat Natural Yogurt
  • 25g caster sugar
  • Pulp of 6 passion fruits
  • 1 tbsp gelatin or vegetarian equivalent, such as Gelazone or agar agar flakes
  1. Place the drained apricots, yogurt and caster sugar in a liquidizer or food processor and blend until smooth. Pour into a bowl and mix in two thirds of the passion fruit pulp.
  2. Put 4 tbsp of hot water into a small bowl then add the gelatin – leave to soak for 5 mins then stir until dissolved. Do not allow the gelatin to boil. If using agar agar, place in a small pan with a little water and simmer until dissolved
  3. Pour the gelatin mixture into the fruit purée and stir thoroughly. Spoon into ramekins, dariole moulds or wine glasses. Place in the fridge and leave to set
    for 2-3 hours.
  4. Once set, you can turn them out of the ramekins and put them on a plate to serve. Just before serving, spoon over the remainder of the passion fruit pulp. Decorate with a sprig of fresh mint.
Total Time
3 hours + 10 min prep time