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Ingredients

Method

  • STEP 1

    Place the apricots, orange juice, sugar and cinnamon sticks in a pan, cover and cook gently for about 15 mins, until the apricots are very soft. Remove the cinnamon sticks and set aside to cool.

  • STEP 2

    Spoon the yogurt into a bowl and stir in the lemon zest. Fold in most of the cooled apricots, spoon into 4 serving glasses and top with the remaining fruit and any juices.

RECIPE TIPS
MAKE IT LIGHTER

Use lower fat or 0% Greek yogurt – perfect for summer breakfast in the garden. Top with a handful of crunchy cereal or muesli, if you like.

Recipe from Good Food magazine, August 2005

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A star rating of 4.5 out of 5.2 ratings
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