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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
  Red Jacket Orchards Apricots
This product is currently unavailable.
  Fage TOTAL 0% Plain Greek Yogurt - $3.49/ea
Optional, for Serving
  Just FreshDirect Blanched Almond Slices - $6.99/ea
You May Already Have
  Morton Coarse Kosher Salt - $2.99/ea
  Stiles Apiaries Pure Honey - $7.49/ea
Estimated Total:  
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* Timeslot discounts may vary from week to week.

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