Baked apricot custards

Baked apricot custards
This is my current favourite dessert to make if people are coming for dinner or if asked to bring a pudding for a dinner out.  It is so easy,  so tasty and easily made from ingredients on hand.  You do need a set of small ramekin dishes however.  I serve them warm or cold with a dollop of Greek yoghurt and some toasted chopped almonds.  I always make double quantity as they last well in the fridge – if we let them!
Serves 6
Time to make 45 minutes

1 x 400g can apricot halves (choose “lite
or no added sugar variety)
4 eggs
1/2 cup sugar
2 tablespoons ground almonds
1/2 cup Greek unsweetened yoghurt
Extra Greek yoghurt for serving
Slivered or chopped almonds (lightly toasted) to garnish

1. Preheat oven to 175C.  Drain apricots and puree the flesh until it is a thick pulp
2. Lightly beat eggs and sugar together, add yoghurt and ground almonds and beat for a little more.   Stir in the apricot puree
3. Place 6 small ramekin dishes in a roasting pan.   Fill each with the custard mix almost to the top of each dish. Pour boiling water in the pan to come up halfway up the sides of the dishes.  Cook for around 30 – 40 minutes or until the point of a knife inserted comes out clean.  Serve warm or cold with Greek yoghurt and toasted almonds

Healthy habits – apply to other dishes
- base desserts around fruit
- when buying canned fruit go for the lowest sugar versions.  These can be ‘light’ or ‘no-added sugar’ versions
- use thick plain yoghurt instead of cream.  While Greek yoghurt is high in fat for a yoghurt, it is a way better choice than cream
- eat slowly and with a teaspoon to prolong the pleasure!

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