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.
Serve with fresh or dried fruits or Brown Sugar Meringues .
Serving Size: 3 tablespoons
Number of Servings: 8
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin