Apricot Whip

Four ingredients, a blender, and a fork. That’s all this apricot whip takes, provided you remember to soak the dried apricots the night before.

The overnight soak is where it starts. The apricots absorb the water and swell up soft and plump, and that soaking liquid goes into the blender too, carrying all the concentrated fruit flavor with it. Blend with honey until completely smooth, then fold in low-fat yogurt with a fork. Folding instead of blending keeps the texture lighter and slightly airy rather than dense.

At 54 calories and almost no fat, this tastes richer than the ingredient list would suggest. Serve chilled straight from the refrigerator.

Kitchen Tips

• Soak apricots at least 8 hours; 12 hours gives a noticeably smoother blend
• Use all the soaking liquid, the concentrated flavor is in that water
• Blend longer in a standard blender to get rid of any fibrous chunks
• Taste before adding the second tablespoon of honey; sweet apricots won’t need it

Variations

• Vanilla: Add a few drops of vanilla extract for extra depth before chilling
• Parfait: Layer the apricot whip with granola and fresh berries for a more substantial breakfast or dessert