Yoghurt, apricot and pistachio pots

Plump, honey-soaked apricots, a layer of Greek yogurt and a scattering of pistachios make Rachel Allens quick pud perfect for prepare-ahead dinner parties
By Rachel Allen
Yoghurt, apricot and pistachio pots
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes plus cooling
  • Prep Time: 10 minutes
  • Effort: easy


  • 250 g dried apricots, halved
  • 200 ml freshly squeezed orange juice
  • 6 tsp runny honey
  • 150 ml natural Greek yogurt
  • 15 g shelled pistachio nuts, roughly chopped


1. 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.

2. Divide the fruit and its juices between four 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.

Recipe taken from Rachel Allen's Easy Meals.

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