Apricot-Curd Cream
A refreshing no-bake dessert combining ripe apricots with creamy curd and yogurt, perfect for warm days.
Servings: 4 servings
Calories: 210kcal
Ingredients
Main Ingredients
- 400 g ripe apricots (about 4-5 medium) Choose ripe apricots for the best flavor and natural sweetness.
- 250 g curd or quark (about 1 cup) Curd can be substituted with Greek yogurt for a different texture.
- 150 g natural yogurt (about 2/3 cup) Use plain yogurt to avoid added sugars.
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
Preparation
- Halve and pit the apricots. Set aside half for later.
- Steam the other half of the apricots with lemon juice for about 5-7 minutes until tender. Remove from heat and puree until smooth.
- Dice the apricots you set aside into small pieces.
- In a mixing bowl, combine curd (or quark), yogurt, and vanilla extract. Stir well until smooth and creamy.
- In serving glasses, alternate layers of curd mixture, apricot puree, and diced apricots until the glasses are filled.
- Place the dessert in the refrigerator for at least 30 minutes to chill before serving cold.
Notes
For better flavor, let the puree sit for a few minutes before assembling. Ensure apricots are ripe for maximum sweetness. Curd and yogurt should be at room temperature for easier mixing. Store leftovers in the refrigerator and consume within two days.