Apricots, Yogurt, and Honey

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.

Preparing Time: -
Total Time: -
Served Person: Makes 1 serving

Mediterranean Fruit Breakfast Dessert No-Cook Kid-Friendly Quick & Easy Yogurt Apricot Pistachio Cookie Small Plates

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

Apricots, Yogurt, and Honey

Ingredients

Nutrition facts