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January 6, 2010

Apricots Filled with Almond and Cranberry Soy Ricotta


  • 1 pkg. dried apricots
  • 1 cup soy yogurt
  • 2 tablespoons cashew nut butter
  • 2 tablespoons amaretto or almond extract
  • 2 tablespoons ground or chopped almonds
  • 1/8-1/4 cup dried cranberries or dried cherries, chopped
  • sliced almonds and candied cherries as garnish
  • toothpicks to serve

To make the filling:

1. Mix the soy yogurt with the cashew nut butter, chopped or ground almonds and hopped fruit.
2. Add the amaretto or almond flavoring.
3. Season to taste with additional powdered sugar if desired.

To assemble:

1. Gently loosen the long side of each apricot and open as a clam shell.
2. Fill about 1/2 teaspoon of filling in each apricot.
3. Garnish with sliced almonds and a piece of candied cherry.
4. Optionally use a tapas stick or toothpick so people can easily pick the apricots up.


Vegetarian Recipes

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