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.


  • ¼ 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)


  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 7 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.

    Petrina Tinslay


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

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