dish
Apricot Yogurt Dip with Pistachios

8
Serves
94
Calories
11
Nutrients
6
Vitamins

Ingredients

2 cups plain low-fat yogurt
1 cup dried apricots
2 tablespoons sugar
1 tablespoon crushed pistachio nuts

Cooking Instructions

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

Nutrition Information

Number of Servings: 8
Serving Size
0
Calories
94
Protein
4 g
Total Carbohydrate
19 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
15 g
Total Fat
1 g
Saturated Fat
0 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
3 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
17 %
Percent Calories from Carbohydrate
80 %
Percent Calories from Fat
7 %
Vitamin A
124 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
3 mg
Vitamin D
0 IU
Folate
3 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
109 mg
Iron
0 mg
Phosphorus
0 mg
Potassium
371 mg
Sodium
36 mg
Zinc
0 mg