A Dessert to Adapt to Raw

Apricot Dessert Cones

Here is the recipe as posted with this amazing photo by Keiko on her blog nordljus:

Apricot and honey frozen cones

Makes 10

825g tin apricots, drained
1 cup sugar
1/3 cup water
2 cups plain greek-style yoghurt
3/4 cup honey
1 teaspoon vanilla extract
1/2 cup crème fraiche or light sour cream

Place the apricots, sugar and water in a medium sauce pan over low heat. Stir until the sugar dissolves. Bring to the boil, reduce the heat and simmer for
3-4 minutes.

Set aside to cool. Place the yoghurt, honey, vanilla and crème fraiche in a
bowl and stir to combine. Set aside.

To make the cones, cut out 10 x 15 x 30cm lengths of baking paper. Twist the baking paper to form a cone shape making sure there is no hole at the pointy end and staple to secure. Spoon 1 tablespoon of the apricot mixture into each cone. Top with 1/4 of the yoghurt mixture. Place upright in the freezer for 2 hours or until set. To serve, invert the cones on to a serving plate and peel off the baking paper.

Now all we need to do is adapt it! Send in your adaptations and we'll publish them here.