This evening, craving something sweet, I decided to make Miriam Polunin's Apricot Almond Fool, minus the almonds, but plus chopped brazil nuts. It was delicious!! So good, in fact, that rather than just direct you to the page in the book (p. 130, btw), I'm going to reproduce it here. A great recipe for the candida diet repertoire.
Apricot Almond Fool
Serves 4 (I made half the quantity and got two decent servings from it)
250g dried apricots (go for the dark, unsulphured type - much better flavour, almost caramelly)
500ml live, low-fat natural yoghurt (I actually used a half yoghurt, half creme fraiche mixture, cos that's what I had in the fridge!)
1 tbsp honey (optional, I felt the mixture was sweet enough without it, to be honest)
40g unblanched almonds, roughly chopped (I used brazil nuts instead)
fresh mint or edible flowers (for poncey decoration, if that floats your boat!)
1. Place the apricots in a saucepan, cover with cold water, bring to the boil and simmer for five mins. Drain and add fresh cold water to cover the apricots.
2. Return to the boil, cover, reduce the heat and simmer for 20 mins, or until the apricots are soft.
3. Cool slightly. Liquidize with just enough cooking water to make a thick puree. Cool until lukewarm.
4. Stir in the yoghurt and honey, if using. Chill until ready to serve.
5. Just before serving, heat the almonds in an ungreased frying pan over a low heat for two-three mins, until just starting to turn golden. Sprinkle over the fool, decorate with the fresh mint or edible flowers, if using, and serve.