2 cups yoghurt, frozen in ice cube trays
2 cups apricot (approx. 8 apricots), stone removed, chopped and frozen
1/2 cup vanilla yoghurt
1 tablespoon agave nectar or maple syrup
1 teaspoon vanilla extract
Pistachios, chopped, to serve
Place yoghurt cubes, frozen apricot and remaining ingredients in a strong blender or processor.
Pulse in batches until creamy and smooth.
Serve as is, or freeze for a thicker consistency. Top with chopped pistachios, if desired.
This recipe was provided by Australian Summer Stonefruit.