Apricot Pistachio Baked Yogurt
Greek yogurt is strained to ensure the creamiest consistency, then baked solid. Pistachios and apricots are sautéed sweet in honey and drizzled over this luxurious yogurt breakfast. This recipe comes to us from Trudy of veggie.num.num.
See all apricot recipes.
- 2 1/2 Cups Greek yogurt
- 1 1/2 Cup 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.