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Apricots, Yogurt, and Honey

4.6

(3)

Image may contain Plant Food Produce Fruit Apricot and Persimmon
Photo by Yunhee Kim

Offering a good dose of calcium, zinc, and vitamins A and C, this Middle Eastern-inspired combination makes a healthy handheld breakfast or snack. Topped with honey, nuts, and yogurt as thick as ice cream, it might even pass for dessert.

Recipe information

  • Total Time

    5 minutes

  • Yield

    Makes 1 serving

Ingredients

1 ripe apricot, halved and pitted
4 tablespoons regular plain or Greek yogurt
Honey (try wildflower or lavender)
1 tablespoon unsalted roasted pistachios, roughly chopped

Preparation

  1. Step 1

    1. Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve.

    Step 2

    2. While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours.

Nutrition Per Serving

Per serving: 147 calories
6 g fat (2 g saturated)
7 mg cholesterol
27 mg sodium
19 g carbohydrates
1 g fiber
6 g protein
#### Nutritional analysis provided by Nutrition Data
##### See the full [nutritional analysis](http://www.nutritiondata.com/facts/recipe/759309/2) from NutritionData.com
TagsFruit DessertDessertMiddle EasternApricotStone FruitFruitYogurtDairyPistachioNutSnackBreakfastGluten FreeVegetarianEasyQuick30 Minutes or Less5 Ingredients or FewerNo-CookSpringSummerCookie Magazine

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