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from "Everyday Food® magazine"

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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 Everyday Food® magazine

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.

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1. 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).
2. 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.

Buy The Ingredients Use Strawberries
Product nutrition and information
 Quantity Ingredients Est.Price
  Apricots - $0.89/ea Save! 5 for $4
  Fage TOTAL 0% Plain Greek Yogurt - $3.99/ea
Optional, for Serving
  Just FreshDirect Blanched Almond Slices
This product is currently unavailable.
You May Already Have
  David's Kosher Salt - $3.19/ea
  Stiles Apiaries 100% Pure Honey - $7.99/ea
Estimated Total:  
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