|Apricot Vanilla Parfait|
250 gms cream cheese at room temperature; 11/2 cup dried apricots; 2 large scoops F1 French Vanilla; 1/2 cup low fat milk; 1/4 tsp almond essence; 2 tsp sugar if desired.
Soak dried apricots in 2 cups hot water for three hours or overnight. Stone them and extract the kernel. Keep kernels aside. Stew the apricots with 2 tsp sugar and water in which it is soaked until thick. Cool and puree 1 cup of the stewed apricots till smooth. Beat cream cheese, milk and apricot puree together until creamy. Fold in the French vanilla and almond essence. Pour into glass dish. Top with remaining stewed apricots and garnish with the kernels. Set overnight in refrigerator. Serve cold. A hot favourite in this family.