The pistachio adds a nutty bite to the sweet yoghurt and apricot


  • 250 g dried apricots (halved)
  • 200 ml freshly squeezed orange juice
  • 6 tsp runny honey
  • 150 ml natural
  • greek yoghurt
  • 15 g shelled pistachios (roughly chopped)


  • Place the apricots in a small saucepan with the orange juice and 2 teaspoons of the honey. Simmer for about 10 minutes or until soft and plump, then remove from the heat and allow to cool.
  • Divide the fruit and its juices between the glasses, then add the yoghurt, spooning it over the top of the fruit before drizzling each serving with 1 teaspoon of honey and scattering over the chopped pistachios.

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