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    APRICOT-COMPOTE YOGURT PARFAITS
    from "Everyday FoodŽ 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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    INGREDIENTS (CLICK TO BUY)

    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.


    Print recipe
    PREPARATION

    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.


    Use Strawberries
    Product nutrition and information
     Quantity Ingredients Est.Price
      Red Jacket Orchards Apricots
    This product is currently unavailable.
     
      Fage TOTAL 0% Plain Greek Yogurt - $3.99/ea
     17.6oz
     
    Optional, for Serving
      FreshDirect Blanched Almond Slices - $7.99/10oz
     Resealable Bag
     
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      Stiles Apiaries Pure Honey
    This product is currently unavailable.
     
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