Tuesday, June 12, 2018

Yoghurt, Apricot and Pistachio Pots

Made this easy and delightful cool dessert to be enjoyed as an after dinner treat. Dried apricots are chopped and simmered in a small saucepan with a generous amount of orange juice and a little honey, until the apricots are soft and plump. Remove from heat and allow to cool. To serve, spoon some of the apricots and the juices into a glass cup or bowl, spoon over some Greek yoghurt, then drizzle with some runny honey, I've used orange blossom honey, and scatter chopped pistachios over. A healthy light dessert, can also be made for breakfast.

Instead of yoghurt, you can replace with ice cream, which would make a divine treat!

Yoghurt, Apricot and Pistachio Pots
(Easy Meals, Rachel Allen)
serves 4
250gm dried apricots, halved
200ml freshly squeezed orange juice
6 tsp runny honey
150ml natural Greek yoghurt
15gm shelled pistachios, roughly chopped

Place the apricots in a small saucepan with the orange juice and 2 teaspoons of the honey. Simmer for about 10 minutes or until soft and plump, then remove from the heat and allow to cool.
Divide the fruit and its juices between the glasses, then add the yoghurt, spooning it over the top of the fruit before drizzling each serving with 1 teaspoon of honey and scattering over the chopped pistachios.

I'm linking this post with Cookbook Countdown #30 hosted by 


  1. This light dessert sounds really tasty.

  2. I like this very much. Simple and gorgeous.

  3. Both yoghurt and ice cream versions look and sound fab!

  4. Oh, unusual but delicious sounding dish, thanks for the recipe!