Preparation time: 30mins (+ 1 hour to strain the yoghurt)
- 2½ cups of plain natural set yoghurt
- 1½ cups of sweetened* condensed milk
- ½ cup of plump dried apricots, diced
- ¼ cup of pistachio nuts, shelled and roughly diced
- 1-1½ tbs honey
Pour the natural yoghurt into a sieve and leave this to sit covered over a bowl for at least an hour in the refrigerator. This will drain off the excess liquid in the yoghurt and leave you with a wonderfully thick and creamy mixture.
Preheat the oven to 180°C.
In a large bowl combine the thickened yoghurt and the condensed milk until smooth.
Pour into a medium sized baking dish or individual ramekins and bake in the oven for 20-30 minutes until set. Baking time will depend on the size of the dish used so keep an eye on the cooking time.
Meanwhile in a small sauce pan; over low heat add the honey and a teaspoon or two of water. Once the honey has melted add the apricots and pistachios.
Cook over a low heat until the apricots just start to golden and the mixture becomes fragrant; 2-3 minutes.
Serve the baked yoghurt while still warm topped with the honeyed fruit and nut. Or alternatively the yohgurt can be baked ahead of time and served cold from the fridge.
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