• 4servings
  • 15minutes
  • 264calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsManganese, Potassium

Ingredients Jump to Instructions ↓

  1. 600g ripe apricots , halved and stoned

  2. juice of 1 large orange

  3. 50g caster sugar

  4. 2 cinnamon sticks , broken

  5. 500g tub of Greek yogurt

  6. zest of 1 lemon

Instructions Jump to Ingredients ↑

  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.

  3. 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.


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