Apricot and cream dish
- 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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