1 Pack Apricot Sheet, cut into small pieces
3 tablespoons corn starch, dissolved in 1 cup warm water
¼ cup pistachios
¼ cup cashews
1 cup mixed dried fruits
2 cans Velor Cream
Ground Pistachios for garnish
3 cups water
In a medium bowl, place the apricot pieces and add 3 cups of warm water and leave until the apricot pieces dissolve completely
In a medium saucepan, on medium-low heat, place the apricot juice and add the corn starch little at a time until the juice thickens. Mix in the pistachios, cashews, and dried fruits and remove from heat
Ladle the Dibiaza in single serving bowls and put in the refrigerator for at least 1 hour.
Before serving, add 1 tablespoon of cream to the Dibiaza and sprinkle with ground pistachios then serve.