• 1x410g can of apricots in natural juices, drained
• 100g low-fat thick plant-based yoghurt
• 100g low-fat vegan soft cheese
• ½ tsp vanilla extract  
• a couple of chopped almonds, for decoration, optional

Place the drained apricots into a blender and blitz until smooth. Divide the mixture between two glasses.

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Place the yoghurt, cream cheese and vanilla extract into a bowl and beat until thick and creamy

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Carefully top the apricot puree with the creamy mixture and sprinkle over the chopped almonds if using. Serve straight away

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