Apricots, Yogurt, and Honey | view more Recipe
'1 ripe apricot, halved and pitted', '4 tablespoons regular plain or Greek yogurt', 'Honey (try wildflower or lavender)', '1 tablespoon unsalted roasted pistachios', 'roughly chopped'
1. Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve. 2. While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours.