Thursday, July 11, 2013

Apricot Cream Spread

After I experimenting with the Apple Cinnamon Banana batter, I surprisingly still had energy to keep messing around in the kitchen...so I decided to make a filling/icing/spread/frosting/cream, whatever you would like to call it. I have a huge bag of dried apricots from Costco, and I wanted to make something with a higher protein content and no added sugar. So I took my last banana, dried apricots, and some Greek yogurt, and this was the outcome:


Apricot Cream
Makes about a 1 cup serving
  • 8 to 10 to12 dried apricots (depending on size, and desired sweetness and thickness)
  • 1 smaller banana
  • 2 rounded tablespoons Greek Yogurt        
Directions: Throw (literally if you want) all ingredients into a mixer or magic bullet and blend until smooth. Continue to add apricots one by one until desired thickness and sweetness is achieved.
For even better results, allow creme to settle and thicken in the refrigerator for 1-2 hours before using or serving!

An Even Creamier Variation: 
  • Add 2 tablespoons cream cheese (I used whipped light) and about 5 more apricots, or substitute for one or both tablespoons Greek yogurt, again depending on desired creaminess.

Obviously I couldn't resist and had to try it out on my beautifiul fresh muffin creations. These are just a couple of ideas on how you could use this filling:







Note: The darker Frosting is without the added cream cheese. When I made it, that one had a more apricoty (?) flavor, but I could have also just added more apricots to the cream cheeese variation. The most important thing to remember is to tailor the recipe to your own preferences :-)


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