Apricots, Yogurt, and Honey

Name: Apricots, Yogurt, and Honey
Yield: 4 servings
Ingredients: 1 1 ripe apricot, halved and pitted; 1 4 tablespoons regular plain or Greek yogurt; 1 Honey (try wildflower or lavender); 1 1 tablespoon unsalted roasted pistachios; 1 roughly chopped

From the kitchen of Carly

Soft apricot halves cradle tangy yogurt, then get drizzled with honey and scattered with crushed pistachios. It's breakfast, dessert, or a five-minute snack that tastes like you actually tried. Use the best honey you have.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

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

Instructions

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.