Apricot Fruit Flip Food

APRICOT FRUIT FLIP

Steps:

• Combine all ingredients, except ice cubes, in container of an electric blender.
• Add enough ice cubes to measure 4 cups; blend until smooth.
• Serve immediately.

ITALIAN APRICOT FOOL

Steps:

• Put the apricot halves in a saucepan with the lemon zest and juice and the sugar. Shake the pan to combine, then simmer, uncovered, over a medium heat until the apricots are soft. This should take about 10-15 minutes.
• Tip the contents of the pan into a blender or food processor and whizz to a purée. Decant into a bowl, stir in the liqueur and leave to cool - about 20-30 minutes.
• Soften the mascarpone in its tub by whisking it vigorously with a fork. Whip the cream in a bowl - you want it softly whipped not stiff. Fold in the mascarpone with a large metal spoon, then lightly swirl in the apricot purée to make a pattern.
• Spoon the mixture into six wine glasses. (At this point, they'll keep in the fridge for up to a day.) To serve, crumble over the amaretti, with a few on the side for dunking.

FRESH FRUIT FLIP

Steps:

• Combine raspberries, banana, peaches, pineapple juice & sugar.
• Divide among four 8-ounce glasses, then chill.
• When ready to serve, add a small scoop of vanilla ice cream to each glass, & 'muddle' gently[!].
• Then, tipping the glass, SLOWLY pour lemon-lime carbonated beverage down the inner side, but leaving enough room to add a second small scoop of ice cream.
• Sit back & enjoy!