- 600g ripe apricots, halved and stoned
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- juice of 1 large orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 50g caster sugar
- 2 cinnamon sticks, broken
- 500g tub of Greek yogurt
- zest of 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.
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 lighterUse 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.