Apricot Ice Cream

8 oz Dried apricots

1/4 pt (5 fl oz) water

1/2 pt (10 fl oz) natural,

Unsweetened, low fat yogurt 1/4 pt (5 fl oz) fromage frais, if

Available 2 tb Lemon juice

4 oz Icing sugar

If not, use more yogurt Put apricots and water in a saucepan, bring to the boil and simmer for 20 minutes. Allow to cool, then puree the result in a blender or food processor, add the rest of the ingredients and mix thoroughly. Freeze, stirring regularly. An ice-cream maker would be even better, but I don't have one.