Apricot Fool

  • 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

Preparation: • 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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