Apricot Fool

Before we get on to the fool... I want to talk cookbooks. This recipe comes from Fast Fresh and Fabulous by Rose Elliot, a cookbook newly aquired from Age UK for a mere £1, and I am stunned by it.

Everything looks delicious and tasty. The recipes cover everything - from mayonaise, victora sandwhiches and mushroom pâté en croute, and only 1/5 of the maincourses rely on substitutes - which I don't tend to use. I'm really excited to have a cookbook full of recipes I've always loved, and never thought to veganise.

On with the show... Apricot fool:

250g Organic whole dried apricots

Juice of 4 oranges

250g Silken tofu

125ml Soya cream (I'm allergic to soya cream, so I used rice milk and it worked just fine)

8 Cardamons (seeds only)

25g Pistatio nuts

(Apriots: Organic is vital here, because they're completly different to your usual apricots, as they don't have sulphur in them. They're much sweeter, stickier and brown in colour - not orange.)

Soak the apricots in orange juice overnight. Then process them to a paste (with the juice they've soaked in).
Add to a blender with the tofu, cream or milk and cardamon.
Blend untill smooth and creamy. Spoon into glasses and sprinkle with pistatios. Store in the fridge.

Fools are really puddings, but since the recipe is both delicious and healthy, I ate mine in a bowl for breakfast. Fantastic! The recipe is VERY quick to make, literally less than five miniutes, but since it uses a food processor and a blender there was a lot of washing up. The recipe makes loads, and is very sweet and tasty. Highly HIGHLY reccomended!