Doctor's Review: Medicine on the Move

August 22, 2017
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Fromage blanc and cardamom-ginger poached apricots crêpes

This is a riff on a yogurt dessert except the yogurt here is fromage blanc and few ingredients have been added besides just poached fruit. Whole-wheat crêpes give it a slightly virtuous feeling. It’s not just dessert; it’s whole grains!


For the poached apricots
¼ c. (60 ml) sugar, plus more as needed
¼ c. (60 ml) honey
¼ c. (60 ml) fresh orange juice
½ c. (125 ml) water
1 1-inch (2.5-cm) piece fresh ginger, peeled, cut into thick slices and smashed with the side of a knife
3 whole green or white cardamom pods, crushed
tiny pinch of salt
6 oz. (180 g) dried apricots, cut into sixths
1 tsp. (5 ml) fresh lemon juice, plus more as needed


4 oz. (115 g) fromage blanc
⅓ c. (75 ml) plain whole or low-fat yogurt
8 whole-wheat crêpes or your choice


In a small saucepan over medium-high heat, bring the sugar, honey, orange juice, water, ginger, cardamom and salt to a boil, stirring to dissolve the sugar. Reduce the heat to maintain a simmer and cook until syrupy, 10 minutes.

Using a fork, fish out the ginger and cardamom pods and discard them. Add the apricots and simmer until they’re very soft, 20 to 30 minutes. Stir in the lemon juice, and then taste and add more sugar or lemon juice as needed. Let the apricots cool in the syrup in the refrigerator. (You can make the apricots up to 2 days ahead and store them in the fridge in an airtight container.)

In a small bowl, gently fold together the fromage blanc and yogurt. Lay the crêpes presentation-side down on a clean work surface. Drizzle 2 teaspoons (10 ml) of the apricot syrup over each crêpes and then fold the crêpes into quarters, making loose triangles. Transfer two crêpes to each of four dessert plates. Top each with 2 tablespoons (30 ml) of the cheese mixture, some of the apricots, and another drizzle of syrup. Makes 8 crêpes with topping.

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