YMCA Healthy Living Magazine, powered by n4 food and health (Summer 2015) | Page 9

EMILY ORCHARD, APD
Emily is a community-based Accredited Practising Dietitian and Accredited
Nutritionist (orchardfreshnutrition.blogspot.com.au), who consults
individuals and groups on a range of nutrition related topics including
healthy eating, weight management, chronic disease management,
nutrition for ageing, children’s nutrition. Emily’s key interests include
growing and preparing delicious and nutritious meals, as well as children’s
nutrition and sports nutrition. Click here to learn more about Emily.

Healthy

apricot delight
Enjoy a healthier version of this classic snack,
from nutrition expert Emily Orchard.
y sister Laura is my best friend
and she’s far from home so I
send letters and the odd parcel
her way so she can get a friendly
surprise when she (eventually) checks
her mailbox. Recently, I sent a little
parcel containing odds and sods, which
had made me think of her. A bag of
Apricot Delight was one of them. It
reminded me of our childhood and rare
occasions when we were allowed to
choose treats from the lolly shop to
gobble down while watching a movie.
Apricot Delight would feature more often
than not.

M

Laura informed me she had been so
thrilled to find said Apricot Delight in
her mailbox that she munched her way
through the entire 250g packet in one

Makes

Around 35 pieces, depending on
how you cut them

sitting. To this, Laura quickly
added “but it’s OK, it’s fruit
right? It’s healthy.” Now, big
sister (that’s me), being a
dietitian and all, knew this clearly
was not the case, and I did then
feel somewhat guilty for
misleading her. You see, take a
look at the ingredients list on a
packet of commercial Apricot
Delight. It will look something like this:
Ingredients: Apricots 50%, Sugar,
Glucose Syrup (Derived from Corn),
Vegetable Oil, Acidity Regulator: (330),
Emulsifier (Soya Lecithin), Corn Starch,
Natural Colour: (160b), Natural Flavour,
Preservative: (220).
This means that merely HALF a packet of

commercial Apricot Delight is actually
apricot, leaving the other half full of
preservatives, colours and flavourings.
Hmm... it doesn’t seem so tasty now,
does it? So, because my sister is my best
friend and I want her to eat yummy things
and remain healthy, I developed the
following simple recipe for Healthy
Apricot Delight – I hope you enjoy this
natural, preservative-free version.

Method 
1

Place the apricots in a large bowl and cover with boiling water to soften (I left
mine for around three hours while I went out and did stuff, like booking a trip
away with my wonderful sister! And heading to the shops to buy coconut oil.
And visiting Nana, especially so I could borrow her food processor for step 2.
You know, important stuff!)

2

When the apricots are softened, drain and blend in a food processor until they
are finely chopped.

3

Transfer chopped apricots back into the large bowl and add the dessicated
coconut and coconut oil. Mix well.

4

Transfer mixture into a baking tray lined with baking paper and spread out at
about 2cm thickness.

5

Cover tray with plastic wrap and leave in the fridge overnight.

6

Slice mixture into small rectangles (about 1x2cm), roll in extra coconut.

7

Finally, enjoy!

Ingredients 

250g dried Turkish apricots
500ml boiling water
½ cup dessicated coconut
2 tablespoons Melrose organic,
unrefined coconut oil
¼ cup dessicated coconut, extra
for topping
Nutrition information per serve
(30g or 3 pieces)
•
•
•
•
•
•
•
•

Energy: 407kJ
Protein: 1.1g
Total fat: 5.8g
Saturated fat: 5.3g
Carbohydrates: 9.5g
Sugars: 8.6g
Dietary fibre: 2.5g
Sodium: 8.5mg

Store in an airtight container in the refrigerator.

SUMMER 2015 YMCA HEALTHY LIVING MAGAZINE

9