Apricot frozen yoghurt bowl is made by whipping strained yoghurt with dried apricot purée and freezing it into a creamy scoop. Getting a smooth texture without ice crystals forming is a demanding technique that requires regular stirring as it freezes.
Soak the dried apricots in hot water for 20 minutes, drain and blend into a purée.
Whisk the strained yoghurt with the apricot purée and honey.
Pour into a wide container and freeze for 4 hours, stirring with a fork every hour.
Let sit at room temperature for 10 minutes before serving, then top with walnuts.
Stir the mixture with a fork every hour, or large ice crystals will form and leave it gritty. Let it sit at room temperature for 10 minutes before serving, or it will be too hard to scoop. Allergens: contains milk and dairy (yoghurt).
Using fresh apricots instead of dried gives a lighter flavour; adding an extra tablespoon of honey keeps the sweetness in check.
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