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Instructions |
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Line a strainer with cheesecloth and place it over a deep bowl. Add the yogurt to the strainer, cover and refrigerate overnight. The yogurt will drain and thicken overnight. Discard the liquid. (This can be done in advance and stored for up to one week.)
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Place the apricots and sugar in a small saucepan and add just enough water to cover. Bring to a simmer and cook until the apricots are very soft, about 10 minutes. Let cool.
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Drain the apricots and puree them in a food processor. Add the drained yogurt and process to combine. Chill for at least one hour. (This can be made in advance and stored in the refrigerator for up to 3 days.) Garnish with the pistachios.
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Suggestions |
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Serve with fresh or dried fruits or Brown Sugar Meringues. Nutrition Info- Calories 94; Fat 1g; Protein 4g; Sodium 36mg; Total Carbs 19g (Fiber 1g)
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Originally Submitted
5/12/2010
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