Apricot Pistachio Baked Yogurt

  • Yield 6 servings

Greek yogurt is strained to ensure the creamiest consistency then baked. Pistachios and apricots are sautéed sweet in honey and drizzled over this luxurious yogurt breakfast.


2 1/2 cups Greek yogurt
1 1/2 cups sweetened condensed nonfat milk
1/2 cup dried apricots, diced
1/4 cup pistachio nuts, shelled and roughly diced
1 to 1 1/2 tablespoon honey


  1. Preheat oven to 350F.
  2. 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.
  3. In a separate large bowl combine the thickened yogurt and the condensed milk. Stir until smooth.
  4. 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.
  5. 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.
  6. Cook honey apricot mixture over a low heat for 2- to 3 minutes, or until the apricots begin to turn golden and become fragrant.
  7. Drizzle the honeyed pistachios and apricots over the baked yogurt. Enjoy warm or chilled in the fridge.
Recipe by Trudy of veggie.num.num., courtesy of Meatless Monday



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