Snack Recipe: Apricot Yogurt with Pistachios


Yogurt makes for a great breakfast food or snack. It’s got protein, calcium, vitamins and live cultures that may aid in digestion and boost immunity. Most importantly, it’s delicious! This recipe, courtesy of the American Council on Exercise, shows you how to make a thick yogurt dip with sweet fruit and crunchy nuts. Even if you don’t want to strain it overnight, adding seeds or nuts is a great way to spice it up and make it a more balanced snack.

Apricot Yogurt Dip with Pistachios

Makes 8 servings.

2 cups plain low-fat yogurt
1 cup dried apricots
2 tablespoons sugar
1 tablespoon crushed pistachio nuts

Cooking Instructions
1. Line a strainer with cheesecloth and place it over a deep bowl. Add the yogurt to the strainer, cover and refrigerate overnight. The yogurt will drain and thicken overnight. Discard the liquid. (This can be done in advance and stored for up to one week.)

2. Place the apricots and sugar in a small saucepan and add just enough water to cover. Bring to a simmer and cook until the apricots are very soft, about 10 minutes. Let cool.

3. Drain the apricots and puree them in a food processor. Add the drained yogurt and process to combine. Chill for at least one hour. (This can be made in advance and stored in the refrigerator for up to 3 days.) Garnish with the pistachios.


One response to “Snack Recipe: Apricot Yogurt with Pistachios”

  1. Marsha says:

    FYI, if folks are a little leery of pistachios these days (food safety scare), almonds would be great, too! Sliced and toasted would be great!

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