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Apricot-Compote Yogurt Parfaits

Build your own fruit-on-the-bottom yogurts with homemade compote for a week's worth of nutritious breakfasts ready to go.

  • yield: Makes 7
Photography: Petrina Tinslay

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Ingredients

  • 1/4 cup plus 2 tablespoons honey
  • 3 tablespoons water
  • Pinch of coarse salt
  • 1 pound fresh apricots (5 to 6), pitted and cut into eighths
  • 2 containers (17 ounces each) fat-free plain Greek yogurt
  • Toasted sliced almonds, for serving (optional)

Variations

For a different fruit compote, substitute 1 pound strawberries, hulled and halved, for the apricots.

Cook's Note

To store, refrigerate in jars, up to 1 week.

Directions

  1. Step 1

    In a small saucepan, bring 1/4 cup honey, water, and salt to a simmer over medium; stir until honey dissolves, 1 minute. Add apricots. Raise heat to medium-high and simmer, stirring often, until fruit is soft and liquid is syrupy, 10 to 12 minutes (adjust heat if necessary to keep at a constant simmer). Divide compote among seven small glass jars or airtight containers. Refrigerate, uncovered, until cool, 10 minutes. Stir 1 tablespoon honey into each of the containers of yogurt; divide yogurt among jars. Serve with toasted sliced almonds if desired.

Source
Everyday Food, June 2011

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