Page 2 of 2 Previous

Continued: Recipes: yogurt chicken, yogurt custard

  • Article by:
  • Last update: June 12, 2013 - 2:58 PM

Carbohydrates 1 g Saturated fat 2 g

Protein 46 g Cholesterol 127 mg Dietary fiber 0 g

APRICOT AND YOGURT CUSTARD

Serves 4.

Note: Adapted from “The Yogurt Cookbook” by Arto Der Haroutunian, this dish has a firm texture, not unlike cheesecake. The egg yolks help stabilize the yogurt. Two-percent Greek yogurt was used in our testing.

• 4 oz. dried apricots, soaked overnight in cold water

• 2 c. plain Greek yogurt

• 2 egg yolks

• 1 tbsp. brown sugar

• 2 tbsp. chopped pistachios

Directions

Heat oven to 325 degrees. Drain softened apricots; cut them into small pieces. Place in a 4-cup baking dish.

Beat yogurt and yolks together in a bowl; pour over apricots.

Place baking dish in a baking pan. Pour enough cold water into the pan to come halfway up the outside of the baking dish. Bake until set, 30 to 40 minutes. Allow to cool. To serve, mix brown sugar with pistachios. Sprinkle over top.

Nutrition information per serving:

Calories 297 Fat 16 g Sodium 45 mg

Carbohydrates 29 g Saturated fat 10 g Protein 10 g Cholesterol 112 mg Dietary fiber 3 g

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close