Watch how it’s made on Instagram
Warm, caramelised apricots with cold Greek yoghurt and crunchy pistachios. The easiest little dessert when you want something sweet that still feels nourishing.
Serves 3
Prep 5 min
Cook 5 min
The recipe
Per serving · a third of the batch
190 kcal · 8 g protein · 2 g fibre · 11 g fat
Ingredients
6 ripe apricots, halved and pitted
1 tbsp extra virgin olive oil
1 tbsp honey
A pinch flaky sea salt
generous ¾ cup2 dl full fat Greek yoghurt
2 tbsp pistachios, roughly chopped
A little lemon zest
Method
Caramelise
Heat the olive oil in a frying pan over medium heat. Add the apricots cut side down and cook for 3 to 4 minutes, until soft and caramelised.Add the honey
Drizzle in the honey with a pinch of flaky salt and let it bubble for another minute.Plate
Spoon the yoghurt onto plates and top with the warm apricots and their juices.Finish
Scatter over the pistachios and a little lemon zest.
Make it yours
Other fruit
Peaches, plums or figs all work the same way.
Less sweet
Halve the honey. Ripe apricots caramelise well on their own.
For breakfast
Add a spoonful of granola on top.
Worth knowing
Extra virgin olive oil → fine for pan frying at normal temperatures. Its natural antioxidants help it stay stable under heat.
Greek yoghurt → about 8 g of protein in a dessert, which is more than most desserts can say.
Honey → still added sugar, about 6 g a serving.
Apricots → fibre, potassium and beta carotene, which your body turns into vitamin A.
Warm fruit, cold yoghurt. The contrast is the whole point, so don’t let the apricots cool down.
Nutrition is an estimate based on standard ingredient values, rounded. Your brands will vary a little.
