 This tasty recipe is from my Food For Sport Cookbook. Try this as a spread on hot, wholemeal toast for breakfast. It’s also delicious as a dip for fresh fruit.
Makes 1 cup
¼ cup dried apricots, soaked overnight in 1 cup warm water
½ cup soaking liquid from apricots
½ cup ricotta cheese
Pinch cinnamon
- Purée the soaked apricots till smooth with ½ cup of their soaking liquid.
- Add ricotta cheese and cinnamon to the purée and blend until smooth. Chill the topping until required and use as an accompaniment to stewed, fresh or canned fruit.
To store: Keep covered in the refrigerator for up to 2 days.
To vary: Instead of the apricots, combine the ricotta with:
- unsweetened canned peaches and a little of their juice;
- unsweetened canned or home-made stewed apple, puréed with a pinch of ground clove and 1 tsp of honey;
- the grated rind and juice of an orange;
- soaked and pitted prunes and their soaking juice.
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