Apricot and cream dish

For 4 people
  • 200 g whipped cream
  • 1 Päckc hen Vanillin Sugar
  • 150 g firm sour cream
  • 1 EL Sugar
  • 2 EL Lime or lemon juice
  • 5 EL coconut liqueur
  • 1 Can (s) (425 ml ) Apricots
  • 2 EL Desiccated coconut
  • Lime slices and lemon balm
20 minutes
light
1.
cream and vanillin sugar until stiff. Stir the sour cream until smooth and fold in. Add sugar, lime or lemon juice and possibly coconut liqueur to taste
2.
Drain the apricots on a sieve, collecting the juice. Cut 4 apricot halves into slices. Puree the remaining apricots and 3 tablespoons of juice. Fold in the apricot wedges
3.
Pour cream and apricot sauce into glasses and chill for approx. 30 minutes. Roast the coconut flakes in a dry pan until golden yellow, turning. Let cool down. Sprinkle the dessert with desiccated coconut. Decorate with lime slices and lemon balm if you like
1 person approx.:
  • 320 kcal
  • 1340 kJ
  • 3 g protein
  • 24 g fat
  • 22 g carbohydrates

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