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|
| 1.
Drain the juice from the apricots and place the fruit and liqueur
in a blender or food processor. |
| |
|
 |
|
| 2.
Process the apricots until
smooth. |
| |
|
 |
|
| 3.
Spoon the fruit puree
and yogurt in alternate spoonfuls into four tall glasses or
glass dishes, swirling them together slightly to give a marbled
effect. |
| |
|
 |
|
| 4.
Lightly toast the almonds until they
are golden. Let them cool slightly and then sprinkle them on
top. |
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