Apricot Pistachio Baked Yogurt - vegetarian recipes

Apricot Pistachio Baked Yogurt

November 24 2014 Meatless Monday 

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Greek yogurt is strained to ensure the creamiest consistency then baked solid. Pistachios and apricots are saut?ed sweet in honey and drizzled over this luxurious yogurt breakfast. This recipe comes to us from Trudy of veggie.num.num. Serves 6 - 2 1/­­2 cups Greek yogurt - 1 1/­­2 cups of sweetened condensed nonfat milk - 1/­­2 cup of dried apricots, diced - 1/­­4 cup of pistachio nuts, shelled and roughly diced - 1-1 1/­­2 tablespoons honey Preheat the oven to 350 degrees. Pour the Greek yogurt in a sieve and let sit, covered, over a bowl for at least an hour in the refrigerator. Discard the excess liquid that drips into the bowl. In a separate large bowl combine the thickened yogurt and the condensed milk. Stir until smooth. Pour yogurt milk mixture into a medium sized baking dish or individual ramekins. Bake in for 20-30 minutes, or until the yogurt is set. Baking time will depend on the size of the dish used. While the yogurt is baking, combine the honey and a teaspoon or two of water over low heat. Once the honey has melted add the apricots and pistachios. Cook honey apricot mixture over a low heat for 2-3 minutes, or until the apricots begin to turn golden and become fragrant. Drizzle the honeyed pistachios and apricots over the baked yogurt. Enjoy warm or chilled in the fridge. The post Apricot Pistachio Baked Yogurt appeared first on Meatless Monday.

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