Apricot Pistachio Baked Yogurt Recipe
Daily Value: 4%
High-Protein, Low-Carb, Low-Sodium
|Folic Acid (B9)||7µg||2%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
- 2 1/2 cups Greek yogurt
- 1 1/2 cups sweetened condensed nonfat milk
- 1-1 1/2 tablespoons honey
- 1/2 cup dried apricots, diced
- 1/4 cup pistachios, shelled and chopped
Preheat the oven to 350 degrees.
Pour the Greek yogurt into a sieve and let sit, covered, over a bowl for at least an hour in the refrigerator. Discard the excess liquid. In a separate large bowl, combine the thickened yogurt and the condensed milk. Stir until smooth.
Pour the yogurt-milk mixture into a medium-sized baking dish or individual ramekins. Bake until the yogurt is set, about 20-30 minutes. Baking time will depend on the size of the dish used.
Meanwhile, heat the honey and 1-2 teaspoons water in a small saucepot over low heat. Once the honey has loosened up, add the apricots and pistachios. Cook honey-apricot mixture over low heat until the apricots begin to turn golden and become fragrant, about 2-3 minutes.
Scatter the honeyed pistachios and apricots over the baked yogurt. Enjoy warm or chilled in the refrigerator.
Special Designations: Vegetarian, Kid-friendly, Healthy