APRICOT-COMPOTE YOGURT PARFAITS
Build your own fruit-on-the-bottom yogurts with homemade compote for a week's worth of nutritious breakfasts ready to go.
Variation: For a different fruit compote, substitute 1 pound strawberries, hulled and halved, for the apricots.
Yield: Makes 7 servings
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1/4 cup plus 2 tablespoons honey
3 tablespoons water
Pinch of coarse salt
1 pound fresh apricots (5 to 6), pitted and cut into eighths
2 containers (17 ounces each) fat-free plain Greek yogurt
Toasted sliced almonds, for serving (optional)
Please note: If 17oz yogurt containers are unavailable, we will substitute one 35oz container.
||In a small saucepan, bring 1/4 cup honey, water, and salt to a simmer over medium; stir until honey dissolves, 1 minute.
Add apricots. Raise heat to medium-high and simmer, stirring often, until fruit is soft and liquid is syrupy, 10 to 12 minutes
(adjust heat if necessary to keep at a constant simmer). |
||Divide compote among seven small glass jars or airtight containers.
Refrigerate, uncovered, until cool, 10 minutes. Stir 1 tablespoon honey into each of the containers of yogurt; divide yogurt among jars.
Serve with toasted sliced almonds if desired.|
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