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Apricot halves in juice - 400 gms can
Grand marnier - 15 ml
Greek yogurt - 175 ml
Flaked almonds - 2 tbsp


  • Drain the juice from the apricots and place the fruit in a blender or food processor with the liqueur.
  • Process the apricots until they are smooth.
  • Spoon the fruit puree and yogurt in alternate spoonfuls into four tall glasses or glass dishes, swirling them together slightly to give a marble effect.
  • Lightly toast the almonds util they are golden. Let them cool slightly and then sprinkle some on top of each dessert.
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