Apricot yogurt fool

Recipe uploaded by

Lesley Waters

1 rating

Recipe by Lesley Waters

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1. Place the apricots, orange juice, sugar and cinnamon sticks in a pan, cover and cook gently for about 15 mins, until the apricots are very soft. Remove the cinnamon sticks and set aside to cool.
2. Spoon the yogurt into a bowl and stir in the lemon zest. Fold in most of the cooled apricots, spoon into 4 serving glasses and top with the remaining fruit and any juices.

Make it lighter

Use lower fat or 0% Greek yogurt - perfect for summer breakfast in the garden. Top with a handful of crunchy cereal or muesli, if you like.

264 kcalories, protein 9g, carbohydrate 28g, fat 11 g, saturated fat 7g, fibre 3g, salt 0.24 g

Latest comments and suggestions

• valery

  15 January 2008

  valery rated and commented on this recipe

  

  When making this I used 0% Greek yoghurt and added honey rather than sugar, delicious.

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• jay11

  14 July 2009

  jay11 commented on this recipe

  Lovely! Made it with full fat yogurt - very filling but very tasty!

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  Please let us know your name and the reason you find the above comment inappropriate.

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Ingredients

• 600g ripe apricots , halved and stoned
• juice of 1 large orange
• 50g caster sugar
• 2 cinnamon sticks , broken
• 500g tub of Greek yogurt
• zest of 1 lemon

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Ingredients

• 600g ripe apricots , halved and stoned
• juice of 1 large orange
• 50g caster sugar
• 2 cinnamon sticks , broken
• 500g tub of Greek yogurt
• zest of 1 lemon

264 kcalories, protein 9g, carbohydrate 28g, fat 11 g, saturated fat 7g, fibre 3g, salt 0.24 g

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