Chocolate & Apricot Dessert (Low Fat)
Chocolate & Apricot Dessert is a comforting warm dessert of sweet poached apricots covered with a low-fat chocolate sponge. It’s very easy to make and the combination of apricots and chocolate is a total delight.
Low Fat and Light as Air
This Chocolate & Apricot dessert is quite light in texture but still has that warm ‘pudding’ feeling. The recipe is low-fat and reasonably low calorie. And is based on an idea for a Chocolate and Cherry dessert by Rosemary Conley that I have adapted it to include a layer of golden apricots.
What are apricots?
Apricots are small, oval, orange fruit with a pinkish tinge, they have velvety skin and flesh. Inside the apricot, you will find a single seed enclosed in a hard outer pit. The flesh of the apricot is sweet and tender when fully ripe but not as juicy as peaches and cherries which belong to the same family.
Where do apricots grow?
The largest producers of apricots are Turkey and Iran. Although California is the leading state for growing apricots in the United States. However, apricots are native to parts of Asia. Because they are native to warm countries. If you grow apricots in the UK, you need to protect them from frost and you may need to hand pollinate the flowers.
The combination works really well, the sponge is very light, moist, and delicious with a layer of soft, sweet, golden apricots underneath.
Chocolate & Apricot Dessert (Low Fat)
Ingredients
- 3 (3) eggs separated
- 100 grams (0.5 cups) caster sugar
- 75 grams (0.6 cups) self-raising flour
- 25 grams (1.75 tablespoon) cocoa powder
- 6 (6) fresh apricots
- 2 tablespoon (2 tablespoon) fresh orange juice
- 1 teaspoon (1 teaspoon) caster sugar
Instructions
- Gently poach the apricots with the orange juice and 1 tsp of caster sugar until they are soft. Place them in the base of an ovenproof dish.
- Pre-heat the oven to 180C, 350F, Gas Mark 4.
- Whisk the egg whites until stiff. Add the yolks and whisk in. Add the caster sugar and whisk until all the sugar has dissolved.
- Sift the self-raising flour with the cocoa powder. Using a figure of eight action, fold half the four into the egg and sugar mixture.
- When the flour is almost folded in, add the remaining flour in the same way until the mixture is smooth. Spoon the mixture over the top of the apricots.
- Bake in the oven for approximately 40 minutes or until golden brown. When cooked leave to cool for a few minutes.
I love the 'pudding' element to this, it's simply heavenly and just what me and The viking love!!!… wasn't it a great challenge this month… I adore apricots too.
Thanks for sharing this – I really do need lower fat recipes at the moment. This version is especially good since I love apricots but I'm not so sure about black cherries.
Ooh! You've persuaded me on this one – I might have to make it tonight!!
Wonderful pudding – and lovely colours, Janice. Looks so light, too. Only problem is this is the kind of pud I could eat the whole lot! Fabulous.
Looks scrummy. I bet it was light without all that butter to weigh it down 😉 Thanks for taking part and coming up with a lovely pudding to boot.
That looks very delicious…and without butter or oil! Love it. Thanks very much for sharing.
A great low fat pudding and it looks lovely too with the apricots.
Love that first photo with the layers, looks lovely and a great way to have your cake and eat it too ;0)
Thanks so much for taking part in this months challenge.
Apricots are quickly becoming my favourite summer fruit too. I'm really enjoying reading everyone's ideas and your recipe looks a real treat (but also good for you- brilliant!! That'll be second helpings here please!)