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Apricot yogurt fool

Try this delicious fruity dish with tangy Greek yogurt

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 264
  • Carbohydrates 28
  • Saturated Fat 7
  • Sugar 13
  • Protein 9
  • Fat 11
  • Fibre 3
  • Salt 0.24

Nutrition per serving

  • Calories 264
  • Carbohydrates 28
  • Saturated Fat 7
  • Sugar 13
  • Protein 9
  • Fat 11
  • Fibre 3
  • Salt 0.24

Ingredients

  • 600g ripe apricots, halved and stoned
  • juice of 1 large orange
  • 50g caster sugar
  • 2 cinnamon sticks, broken
  • 500g tub of Greek yogurt
  • zest of 1 lemon

Tip

Make it lighter
Use lower fat or 0% Greek yogurt – perfect for summer breakfast in the garden. Top with a handful of crunchy cereal or muesli, if you like.

Method

  1. Place the apricots, orange juice, sugar and cinnamon sticks in a pan, cover and cook gently for about 15 mins, until the apricots are very soft. Remove the cinnamon sticks and set aside to cool.

  2. Spoon the yogurt into a bowl and stir in the lemon zest. Fold in most of the cooled apricots, spoon into 4 serving glasses and top with the remaining fruit and any juices.

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